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.
1
Mix broth and wine in a saucepan, place over medium heat, add rosemary and black pepper. Reduce the broth and wine by half.
- Beef stock: 0.5 l
- Kahor (sweet red wine): 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.
- Heavy cream 35% fat: 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.
- Butter: 50 g
- Salt: to taste
- Ground black pepper: to taste
- Spring onion: 20 g
