Sauce of beef broth, Cahors, cream and truffle oil

6 servings

60 minutes

This exquisite sauce is a true embodiment of French culinary elegance. Its base is a rich beef broth enhanced with noble Cahors wine, giving the sauce a deep wine hue. Cream softens the flavor, creating a delicate texture, while truffle oil adds a refined earthy note. With rosemary and black pepper, the sauce gains a spicy kick, and finishing touches of butter and green onions add silkiness and freshness. This sauce pairs perfectly with roasted meats, especially beef, and can transform any dish into a gastronomic masterpiece.

Energy value per serving

• Calories: 182.3
• Proteins: 1.3g
• Fats: 13.2g
• Carbohydrates: 6g

Ingredients

• Black peppercorns: 10 pc
• Beef broth: 0.5 l
• Cahors: 200 ml
• Cream 35%: 100 ml
• Butter: 50 g
• Green onions: 20 g
• Rosemary: 3 pc
• Truffle oil: 10 ml
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Mix broth and wine in a saucepan, place over medium heat, add rosemary and black pepper. Reduce the broth and wine by half.

   Required ingredients:

   • Beef broth: 0.5 l
   • Cahors: 200 ml
   • Rosemary: 3 pieces
   • Black peppercorns: 10 pieces

2. Reduce the heat, mix the broth and wine with cream, and simmer the contents of the saucepan for another quarter. Add truffle oil, stir, and remove from heat.

   Required ingredients:

   • Cream 35%: 100 ml
   • Truffle oil: 10 ml

3. Whisk the sauce with frozen small cubes of butter, which will give the sauce a gloss, season with salt and pepper, and sprinkle with chopped green onions.

   Required ingredients:

   • Butter: 50 g
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Green onions: 20 g