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Perigueux Sauce Recipe

Perigueux Sauce Recipe

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Perigueux Sauce Recipe. Put a large saucepan over medium heat, then add some olive oil and the shallots. Leave to cook for 3 to 4 minutes, sprinkle with flour and mix with a spatula.

Foie gras, poached egg and Périgueux sauce Recipe on www
Foie gras, poached egg and Périgueux sauce Recipe on www from www.pinterest.com

Then add the flour to the frying pan and cook over a very low heat. The sauce, which goes with a variety of dishes including meat, game, poultry and eggs, is named after perigueux, a city in the pierigord region of southwest france that is noted for its truffles. If you have a japanese mandoline, a single truffle will supply fifty to sixty slices.

Always Check The Publication For A Full List Of Ingredients.

When it is cooked, take it out of the oven, season with salt and pepper and wrap it in aluminum foil to keep hot. Add the bouquet garni and the cleaned, finely chopped truffle. Finely diced 1 qt veal stock 1 tb butter 1 oz truffles;

Add ½ Cup Of The Madeira And Boil Down To A Glaze.

Add the tomatoes and garlic and continue to sauté until the tomatoes are soft, about 10 minutes. In a nonreactive medium saucepan, combine the white wine, ham, cèpes, and shallots; Remove the bouquet garni and add the roux to the sauce.

Leave It On The Heat For A Few Minutes And Then Remove.

Toss the rest in butter with the bay leaf. Pass the sauce through a fine sieve and press with the back of a spoon. Fry tenderloin steak in butter until steak in dark brown.

Add The Tomato Sauce, Bring To A Simmer And Reduce For About 10 Minutes.

Pour the hot stock and stir. Preheat the oven to 425°f. If you have a japanese mandoline, a single truffle will supply fifty to sixty slices.

Finely Diced 1 Qt Madeira Salt And Pepper To Taste 1/4 C Butter 2 Oz Foie Gras;

The sauce, which goes with a variety of dishes including meat, game, poultry and eggs, is named after perigueux, a city in the pierigord region of southwest france that is noted for its truffles. A rich brown sauce flavored with madeira and truffles. Adjust the seasoning if necessary and add the remaining half truffle.

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