Madeira Truffle Sauce

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon chopped shallots
• 1/2 cup dry Madeira or Sherry
• 1 cup demiglace (see note)
• 1/2 teaspoon potato starch
• dissolved in 1 tablespoon water
• Salt and freshly ground black pepper to taste
• 1 large black truffle
• shaved with a vegetable peeler or truffle slicer
• or 1/4 cup truffle peelings
• finely chopped
• 1 tablespoon Cognac

Instructions

1. Melt the butter in a saucepan and add the shallots.
2. Cook gently over low heat for about 2 minutes, until the shallots are soft but not brown.
3. Add the Madeira, bring the mixture to a boil and reduce it by half to concentrate the flavor.
4. Mix in the demiglace, return the mixture to a boil and add the dissolved potato starch and salt and pepper to taste.
5. Just before serving, add the chopped truffles and Cognac.
6. Bring the mixture to a boil, cover tightly to prevent the aroma from evaporating and serve as soon as possible with the truffled potatoes Sarladaise (see recipe) or with meat.