Ingredients

How to make it

  • Wash chopped leek in a bowl of cold water, then lift out and drain (do not pat dry). Steam leek, shallot, and garlic (in any water clinging to leeks) in a 4-quart heavy saucepan, covered, over low heat, stirring occasionally, until softened, about 6 minutes. Add wine, thyme, and truffles and boil, uncovered, until most of liquid is evaporated, about 12 minutes.
  • Add stock and boil until reduced to about 2 cups, about 25 minutes.
  • Stir in cream and simmer, stirring occasionally, until reduced to about 2 3/4 cups, about 40 minutes. Pour mixture through a fine sieve into another saucepan, pressing on and discarding solids. Whisk in truffle oil and season with salt and pepper.

Reviews & Comments 3

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  • pieplate 5 years ago
    This must smell sooooo good.
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    " It was excellent "
    jenniferbyrdez ate it and said...
    Beautiful recipe baby, but I can't afford black truffles either.
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    " It was excellent "
    greekgirrrl ate it and said...
    aren't truffles a bit expensive? can I substitute something else? struggling grad student here
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