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Perigourdine Sauce Recipe

Name: Perigourdine Sauce
Ingredients: 1 Tbsp. Diced truffle; 1 Tbsp. Butter; 2 Tbsp. Madeira; 1 c. Brown stock, reduced by half

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Servings: 6

Ingredients

Cost per serving $0.26 view details

Saute/fry the diced truffle in butter. Remove truffle and reserve. Dilute the juices in the pan with 1 Tbsp. Madeira. Stir in reduced brown stock and simmer for 5 min. Strain into a clean saucepan. Return truffle to sauce and add in remaining 1 Tbsp. Madeira. Keep warm without allowing to boil.
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