📝 About This Recipe
Named after the historic capital of the Périgord region, Sauce Périgueux is the ultimate expression of French culinary luxury. This rich, mahogany-hued reduction starts with a classic Demi-Glace and is elevated by the earthy, intoxicating aroma of black winter truffles and a splash of fine Madeira wine. It is the definitive accompaniment for grand occasions, transforming simple roasted meats into a masterpiece of haute cuisine.
🥗 Ingredients
The Aromatic Base
- 2 pieces Shallots (very finely minced)
- 2 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 sprig Fresh Thyme (leaves only)
The Reduction
- 1/2 cup Madeira Wine (use a Sercial or Verdelho for best acidity)
- 2 cups Beef Demi-Glace (traditional veal-based or high-quality beef reduction)
- 2 tablespoons Truffle Juice (often found in the truffle jar)
The Finishing Touches
- 1.5 ounces Black Winter Truffle (fresh or high-quality preserved, finely chopped)
- 1 tablespoon Cold Unsalted Butter (cut into small cubes for mounting)
- to taste Kosher Salt
- 1/4 teaspoon Freshly Cracked Black Pepper (milled very fine)
👨🍳 Instructions
-
1
In a heavy-bottomed saucepan or saucier over medium-low heat, melt the 2 tablespoons of butter until foaming.
-
2
Add the minced shallots and a pinch of salt. Sauté gently for 4-5 minutes until they are translucent and soft, but ensure they do not take on any brown color.
-
3
Stir in the fresh thyme leaves and cook for 30 seconds until fragrant.
-
4
Pour in the Madeira wine, using a wooden spoon to scrape up any bits from the bottom of the pan.
-
5
Increase the heat to medium and simmer the wine until it has reduced by half, concentrating the sugars and flavor.
-
6
Whisk in the Demi-Glace and the truffle juice. Bring the mixture to a gentle simmer.
-
7
Lower the heat to maintain a slow bubble and cook for about 15-20 minutes, or until the sauce is thick enough to coat the back of a spoon (nappé consistency).
-
8
Skim any foam or impurities that rise to the surface with a small ladle to ensure a crystal-clear, glossy finish.
-
9
Fold in the finely chopped black truffles. Simmer for just 2-3 minutes to allow their oils to infuse the sauce without losing their delicate aroma.
-
10
Remove the saucepan from the heat. This is crucial as boiling after adding the final butter will break the emulsion.
-
11
Whisk in the cold cube of butter (monter au beurre) until it is fully incorporated, giving the sauce a professional sheen and silken mouthfeel.
-
12
Taste and adjust seasoning with salt and pepper. Remember that Demi-Glace is often salty, so taste before adding more.
-
13
Strain through a fine-mesh chinois if you prefer a perfectly smooth sauce, though many chefs leave the truffle bits for visual appeal.
-
14
Serve immediately while warm and fragrant.
💡 Chef's Tips
Always use a high-quality Demi-Glace; if using store-bought, ensure it is a true reduction and not a starch-thickened gravy. Never boil the sauce once the fresh truffles and finishing butter have been added, as high heat destroys the volatile truffle aromas. If you cannot find fresh truffles, use high-quality canned 'extra' grade truffles, but avoid 'truffle oil' which is synthetic and will ruin the balance. For an even deeper flavor, you can add 1 tablespoon of Cognac along with the Madeira. If the sauce becomes too thick, loosen it with a tablespoon of warm beef stock or water.
🍽️ Serving Suggestions
Classic Tournedos Rossini: Serve over a filet mignon topped with seared foie gras. Roasted Game Birds: Perfect alongside pheasant, quail, or a crown roast of duck. Elevated Holiday Roast: Drizzle over a prime rib or beef Wellington for a spectacular centerpiece. Pair with a mature, full-bodied red Bordeaux or a robust Burgundy to complement the earthy truffle notes. Serve with creamy pommes purée to soak up every drop of the luxurious reduction.