Ingredients

1 shallot - minced

1 cup port wine

1 cup veal demiglace (Glace de Veau) (Order Now)

3 tablespoons black truffle butter (Order Now)

Directions

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!     

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