Black Truffle Sauce

Name: Black Truffle Sauce
Ingredients: 1 leek (white and pale green parts only), finely chopped; 1 3/4 cups finely chopped shallot (10 ounces); 3 garlic cloves, finely chopped; 2 cups dry white wine; 2 large fresh thyme sprigs; 1 1/4 ounces 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

9 ingredients

7 steps

Ingredients

1 leek (white and pale green parts only), finely chopped
1 3/4 cups finely chopped shallot (10 ounces)
3 garlic cloves, finely chopped
2 cups dry white wine
2 large fresh thyme sprigs
1 1/4 ounces 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

1

Wash chopped leek in a bowl of cold water, then lift out and drain (do not pat dry).
2

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.
3

Add wine, thyme, and truffles and boil, uncovered, until most of liquid is evaporated, about 12 minutes.
4

Add stock and boil until reduced to about 2 cups, about 25 minutes.
5

Stir in cream and simmer, stirring occasionally, until reduced to about 2 3/4 cups, about 40 minutes.
6

Pour mixture through a fine sieve into another saucepan, pressing on and discarding solids.
7

Whisk in truffle oil and season with salt and pepper.