Périgueux sauce

Périgueux sauce
Cooking Time: 15 minutes
Recipe Category: French cuisine
Recipe Cuisine: Lunch · Dinner
Number of People: 4

This classic French sauce is elevated with the addition of Laumont black truffle, bringing depth and elegance to your meat dishes. Ideal for veal, beef tenderloin, duck, or poultry.

  • Keywords:
  • Périgueux sauce,
  • Black truffle,
  • French classic
Nutritional values sauce
  • Calories: ~300 kcal
  • Protein: ~5 g
  • Carbohydrates: ~8 g
  • Fat: ~24 g
  • Fiber: ~1 g
Note: Nutritional values are approximate and may vary depending on the specific ingredients used.

Ingredients for the périgueux sauce

250 ml. of veal stock
10 g flour
1 shallot
2 mushrooms
10 gr. black truffle
20 g butter
1 dash of brandy
Salt

Step-by-step to make the périgueux sauce

  1. In a hot frying pan, add the butter and the shallot cut into small pieces. Also cut the mushrooms into small pieces and add them to sauté them.
  2. Then add the flour to the frying pan and cook over a very low heat.
  3. Then add the veal stock and turn up the heat until it starts to boil.
  4. Chop the black truffle and add it to the frying pan, then turn off and remove from the heat.
  5. Now we have the sauce ready to add to our dishes, mainly meat dishes. Bon appetit!

Total preparation time: 25 minutes

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