Beef Broth Sauce with Cahors, Cream, and Truffle Oil
Sauces and Marinades • French
Description
This sauce is suitable for both beef and lamb with pork. You can also dip bread in it.
Ingredients
- Green peppercorns 10 pieces
- Campbell's Beef Broth ½ l
- Cahors 5 fl oz
- 10% cream 5 fl oz
- Butter 0 oz
- Scallions 0 oz
- Rosemary 3 pieces
- Truffle Oil 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
In a saucepan, combine the broth and wine, set over medium heat, and add the rosemary and black pepper. Reduce the broth and wine by half.
Step 2
Reduce the heat, mix the broth and wine with the cream, and let the contents of the pan simmer on low heat until reduced by a quarter. Add the truffle oil, stir, and remove from heat.
Step 3
Whisk the sauce with frozen small cubes of butter until it becomes glossy, then season with salt and pepper, and sprinkle with chopped green onions.
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