How to Make Périgueux Sauce at Home
If you take Madeira sauce and add truffles, you have Périgueux sauce. This sauce gets its name from a city in southwest France in the region of Périgord called Périgueux. Périgueux is know for its truffles, a key ingredient to this sauce.
Madeira is a fortified wine. Real Madeira hails from the Portuguese island of Madeira, located in the Atlantic west of Casablanca, Morocco.
Madeira gleans its characteristically tangy and burnt caramel flavor from heating the wine. This process, known as estufagem, (the Portuguese word for oven), involves aging the wine in heated tanks, or running heated pipes through its storage vessel for 90 days.
It is then aged in wood for years. There are both dry and sweet styles.
Best Served With: Steaks, Veal, Pork & Chicken
1 shallot, minced
1 tablespoon truffle oil
¼ cup Madeira wine
1 cup demi-glace
1 ounce fresh black truffles, chopped
1 tablespoon butter
salt and pepper, to taste
How To Prepare At Home
Sauté the shallot in truffle oil over medium high until translucent.
Deglaze with the Madeira and reduce by half.
Add the demi-glace whisking until incorporated.
Add the truffles and bring to a simmer.
Reduce until the sauce is thick enough to coat a spoon.
Finish with the butter and season with the salt and pepper.
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