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!