When we talked about the most important sauces of gastronomy, we highlighted the Spanish sauce, a basic or mother sauce from which many others derive. Among others, we usually include the one that concerns us today, based on the truffle. Today we teach you how to make Périgueux sauce, a sauce suitable for meats such as beef, game and poultry.
The Périgueux sauce is also known as Perigourdine sauce, for being typical of the French region of Périgord, where black truffles are very popular tuber melanosporum quality. This sauce, like almost all in the kitchen has many variants, in which it is made using foie, using mushrooms or other mushrooms, etc. Anyway, today we will show you the basic and simple recipe for this sauce ideal for meats.
IngredientsFor 4 people
- Butter 50 g
- Meat broth 500 ml
- 50 g wheat flour
- Onion or a shallot 50 g
- Fresh or canned black truffle 15 g
How to make Périgueux sauceDifficulty: Medium
- Total time 30 m
- Elaboration 15 m
- 15 m cooking
To make the Périgueux sauce, we need an intense broth of meat or dark bottom that we will reduce until we get almost a syrup, or demiglace. We also need a Spanish sauce base and truffle, preferably fresh. The amount of truffle that is used is very little, so it spreads a lot, despite its high price.
We start preparing the spanish sauce, making a roux with butter and flour. In the base roux of the Spanish sauce, you can add chopped mushrooms (optionally) or a shallot, poaching in these cases before adding the flour. Then, we will add meat broth while stirring until we get the Spanish sauce.
Next, we add the demiglace of meat - dark background very small - and stir until integrated. We incorporate the canned truffles juice and stir, letting all the ingredients be integrated.
Meanwhile chop the truffle into small pieces and add them to the sauce. We end up adding 25 g of extra butter that It will brighten the sauce and help make the aromas of the truffle more noticeable.
With what to accompany the Périgueux sauce
Now that you know how to make Périgueux sauce, it’s interesting to know what you can use it for. The usual thing is to use it to saute meats, both poultry and game or roasts of veal as we have done in the photo that heads this preparation.