Recipe: Port Wine & Truffle Sauce
1 shallot - minced
1 cup port wine
1 cup veal demiglace (Glace de Veau)
3 tablespoons black truffle butter
Melt one tablespoon of black truffle butter in a 1 quart saucepan.
Cook shallot over medium heat until deep golden brown.
Add port wine and reduce over high heat by 1/2.
Add demiglace and reduce by 1/2 again over medium heat.
Remove from heat and whisk in remaining 2 tablespoons of butter.
Season and serve.
For a richer sauce add another tablespoon of the truffle butter!