Recipe

Black Truffle Sauce Recipe

	Vino4dino / All my dishes 1 year, 6 months ago an accompaniment for Crown of Shrimp with Truffle Sauce. • Sauce can be made 2 days ahead and chilled, covered. Reheat over low heat, stirring. • Freeze any remaining sauce for another use. Prep:20m Cook:75m Servings:6	Vino4dino
	an accompaniment for crown of shrimp with truffle sauce

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Ingredients

1 leek (white and pale green parts only), finely chopped

1 3/4 cups finely chopped shallot (10 oz)

3 garlic cloves, finely chopped

2 cups dry white wine

2 large fresh thyme sprigs

1 1/4 oz preserved black truffles (preferably winter truffles), finely chopped

4 cups chicken stock or low-sodium chicken broth

4 cups heavy cream

1/4 teaspoon black or white truffle oil, or to taste

Directions

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.

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