• Finely chop the shallot and sauté in butter.
  • Then add the truffle juice, the Madeira and the white wine. Season to taste and bring to a simmer.

Reduce until obtaining a smooth consistency.


  • Reduce the truffle juice with the same amount of water and butter until the desired unctuousness is obtained. At the end of cooking, add some truffle butter.
  • Or instead, you can mix the truffle juice, with fresh cream and some chicken stock, and reduce until the desired consistency is obtained.


  • 250 ml. of truffle juice
  • 50 gr. butter
  • 1 shallot
  • 2 tablespoons white wine
  • 2 tablespoons of Madeira wine
  • salt, pepper