Cream Truffle Sauce - Great Chefs Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Butter,
2 cup: Stock, chicken
2 tbsp: Mushrooms, button, chopped
1 cup: Cream, heavy
2 tbsp: Puree, shallot **
1/2 cup: Wine, Madeira
1 tsp: Peppercorns, crushed
4 tbsp: Truffles, finely chopped
2 each: Bay leaves,
Salt, to taste
1 cup: Wine, white
Pepper, to taste
** See recipe for Shallot Puree.,
Directions:
For the Sauce: ==============
Melt the butter in a saute pan. Add the mushrooms, shallot
puree, peppercorns, and bay leaves. Reduce the mixture over high
heat for about 2 minutes.
Add chicken stock and continue cooking over medium heat for 2 to
3 minutes.
Add cream, bring the mixture to a boil, then reduce by one-third
and make it a smooth consistency. Adjust the seasoning.
In another saute pan, add Madeira wine to 3 tablespoons of
truffles. Reduce over high heat for 2 to 3 minutes.
Strain the cream sauce into the truffles and wine, then reduce
it to a smooth consistency.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Masataka Kobayashi, Masas, Vintage Court Hotel,
: San Francisco, CA
Source from luhu.jp
Melt the butter in a saute pan. Add the mushrooms, shallot
puree, peppercorns, and bay leaves. Reduce the mixture over high
heat for about 2 minutes.
Add chicken stock and continue cooking over medium heat for 2 to
3 minutes.
Add cream, bring the mixture to a boil, then reduce by one-third
and make it a smooth consistency. Adjust the seasoning.
In another saute pan, add Madeira wine to 3 tablespoons of
truffles. Reduce over high heat for 2 to 3 minutes.
Strain the cream sauce into the truffles and wine, then reduce
it to a smooth consistency.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Masataka Kobayashi, Masas, Vintage Court Hotel,
: San Francisco, CA
Source from luhu.jp