Preparation:
- 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.
Variation:
- 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.
Ingredients:
- 250 ml. of truffle juice
- 50 gr. butter
- 1 shallot
- 2 tablespoons white wine
- 2 tablespoons of Madeira wine
- salt, pepper