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Sauce Périgueux: photo of the dish
Illustrative photo: hegyessy — CC BY 2.0, Wikimedia Commons
Sauces & basics

Sauce Périgueux

A classic brown sauce of French cuisine, made from a demi-glace enriched with chopped truffle and Madeira wine. It traditionally accompanies roasted meats and offal.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Instructions

  1. Finely slice the shallot and sweat it in the butter for 3 minutes, without colouring.
  2. Add the Madeira and reduce by half over high heat.
  3. Pour in the demi-glace and bring to a gentle simmer.
  4. Stir in the finely chopped truffle (or mushrooms) and simmer for 20 minutes over low heat.
  5. Strain the sauce through a chinois if you like, adjust the seasoning and serve hot.

Variations and tips

Version without truffle. Replace the truffle with button mushrooms sautéed in butter for a milder flavour.

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Original Ecomely recipe.