Spinach and Black Truffle Reduction Sauce (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
4 cups veal or duck reduction |
1 small onion, quartered |
1/2 small carrot, peeled and chopped |
1/2 celery stalk, chopped |
1 bay leaf |
3 cloves of garlic, peeled |
1 tablespoon olive oil |
4 cups fresh spinach, cleaned and stemmed |
2 garlic cloves, peeled and sliced very thin |
2 tablespoons finely chopped black truffle pieces |
2 tablespoons truffle butter |
Directions:
1. In a saucepan, over medium heat, combine the reduction, onions, carrot, celery, bay leaf, and garlic cloves. Bring the liquid to a boil and reduce to a simmer. Cook the liquid until it reduces by half, about 20 to 30 minutes. The sauce will become a gloss. Remove the pan from the heat and strain. Set the liquid aside. In a large saute pan, heat the olive oil. When the oil is hot, add the spinach in batches and saute for about 2 to 3 minutes or until the spinach is wilted. Add the garlic slices. Season with salt and pepper. Stir the veal gloss into the pan and bring to a simmer. Stir in the truffle pieces and truffle butter. Serve the sauce warm
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