Truffle sauce
Recipe for 4 people
Ingredients
| 5 g | Scharlotten, small diced |
| 5 g | butter |
| 3 EL | Truffle oil based on the best extra virgin olive oil |
| 0.1 L | White wine |
| 5 g | Truffle carpaccio, extra virgin olive oil pickled slices of truffle |
| 20 g | Butter, ice cold |
| Cayenne pepper | |
| white pepper | |
| 1 | small fresh truffles |
preparation
Steam shallots in butter until translucent and deglaze with white wine, reduce by 2/3. Add the stock and reduce by half.
Swipe the sauce through a sieve. Add truffle carpaccio and truffle oil and reduce the sauce by half again.
Take the sauce from the stove and stir in the ice-cold butter piece by piece with a whisk.
Season with cayenne pepper and white pepper.
The sauce is not salted as it is salty enough by reducing the fund.
