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Prep Time: 1 Hour
Yields: 2 Cups

By using your truffles in a sauce, you can make them go farther and savor the delicious flavor over more than one dish.     

1¼ ounces preserved black truffles, finely chopped
black or white truffle oil to taste
1 leek (white and pale green parts only), finely chopped
1¾ cups shallot, finely chopped
3 cloves garlic, peeled and finely chopped
2 cups dry white wine
2 large thyme sprigs
4 cups chicken stock or low-sodium chicken broth
4 cups heavy whipping cream
salt and black pepper to taste

In a bowl of cold water, wash chopped leek then drain. Do not pat dry. In a 4-quart, heavy-bottomed saucepan over low heat, add leek, shallot and garlic then cook 5–6 minutes or until wilted, stirring occasionally. Add wine, thyme and truffles then bring to a boil. Cook uncovered for 12 minutes or until most liquid is evaporated. Add stock then return to a boil and cook until mixture is reduced to approximately 2 cups. Stir in heavy whipping cream and simmer 40 minutes or until reduced to approximately 2¾ cups, stirring occasionally. Pour mixture through fine sieve into saucepan, pressing on solids then discarding solids. Whisk in truffle oil and season to taste with salt and pepper.      






















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