Recipe for 4 people
|5 g||Scharlotten, small diced|
|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|
|1||small fresh truffles|
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.