Périgueux sauce - 120g

This sauce was a simple white wine reduction made with butter and small pieces of truffle. It has now become one of the great classics of French gastronomy.

This recipe was also passed down by a mother who for years sought to enhance all the flavors of her ingredients, which were as precious as they were precise. They are fresh, of high quality and it is with a very very slow and gentle reduction that we obtain a concentrate of flavors which explodes in the mouth when tasting it.

In fact, this recipe requires reduction for at least 3 days.

The presence of the Truffle gives it a more or less assertive brown color.

The success of this recipe is due not only to the quality of its components but also to their quantity because to obtain such a concentrate of flavors, you do not have to work economically! There is really an element of generosity.

Composition : Duck broth (water, carrots, onions, leeks, tomatoes, tomato paste, duck fat, aromatic garnish), foie gras duck, button mushrooms, Cognac, truffle juice (tuber melanosporum), corn starch , salt, pepper, port, Madeira, salt, broken truffle 1% (tuber melanosporum), pepper, sulphites .