1. Melt butter in sauté pan and sweat the shallots. Over a low fire, allow their liquid to evaporate without coloring them. They should become white almost translucid.
2. Wet with Porto and reduce to dry over medium heat.
3. When the Porto is all absorbed, add a cup of wine and reduce by half.
4. Add 2 cups (500ml) of brown stock reduced to syrupy consistency. Thicken the sauce with melted butter, as you would a mayonnaise.
5. Stop the fire, add the Truffles and let everything infuse for 2-3 minutes before serving.
My advice: This sauce accompanies all beef, chicken, or even fish such as monkfish and sole. |
