Truffle Sauce (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Ingredients:
1/2 pound butter, at room temperature |
1/4 cup white truffle oil |
1 cup white wine |
1 tablespoon minced shallots |
1 teaspoon chopped garlic |
salt |
freshly ground white pepper |
1/2 cup heavy cream |
1 small black truffle |
chives, for garnish |
Directions:
1. In a mixing bowl, mix the butter and truffle oil together. Place the butter on plastic wrap, form a log and wrap tightly. Refrigerate until firm. In a saucepan, combine the white wine, shallots and garlic. Season with salt and white pepper. Bring the liquid to a boil and cook for 3 minutes. Stir in the cream and cook for 1 minute. Cut the butter into 1-inch pieces. Reduce the heat to medium-low and whisk in the butter, 1 piece at a time. Reduce the heat to low and keep the sauce warm. Garnish with shaved truffles and chives.
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