Sauce et vinaigrette

Ingredients :

For 4 people :

• 600mL of veal gravy
• 1 black truffle (around 60g)
• 30g of butter
• 250mL of Porto
• 1 thyme sprig
• 1 bay leaf
• Salt, pepper

Preparation :

1. Finely chop the fresh truffles.
2. Reduce Porto to a syrupy consistency. Add the veal jus, thyme and bay leaf and reduce again.
3. Add the chopped truffles. Let the sauce simmer over low heat for about 5 minutes.
4. Add the cold butter in small pieces, salt and pepper, stirring constantly.
5. Serve hot over meat, and decorate with fresh truffle sticks.

Variant :

Instead of fresh truffles, you can use sterilized truffles, peelings or  broken black winter truffles.You can also add a nut of truffle butter once the sauce is finished.

Difficulty :

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Preparation :

1. Pour the mustard, vinegar, salt and pepper into a large bowl and mix.
2. At the same time, mix all the oils.
3. Gradually add the oil mix, continuing to stir vigorously until the mixture is emulsified.
4. Adjust seasoning.
5. Serve with a green salad.

Ingredients :

• 1 tbsp. of mustard
• 1 tbsp. of red wine vinegar
• 1 tbsp. of balsamic vinegar cream with black truffle
• 3 tbsp. of olive oil
• 1 tbsp. of white truffle oil 
• Salt, pepper

Variant :

For a little extra flavour, do not hesitate to add 10g of finely chopped fresh truffle or some black winter truffle peelings.

Difficulty :

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Ingredients :

• 200mL of truffle juice
• 50g of truffle butter
• 1 shallot
• 2 tbsp. of white wine
• 2 tbsp. of Madeira
• Salt, pepper

Preparation :

1. Finely chop the shallot and sauté in the truffle butter.
2. Pour in the truffle juice, Madeira and wine.
3. Season to taste and bring to the boil.
4. Allow to reduce to a smooth sauce.
5. To be served with red meat

Variant :

For even more flavour, do not hesitate to add a little finely chopped fresh truffle during the cooking.

Difficulty :

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