Sauce: Périgueux

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Created by Kitchen2MyTable

Inspired by “Sauce Périgueux, classique” from latabledalain.com

Sauce: Périgueux recipe
Serving Size: Not set

Ingredients

- 8.4535 fl oz (250 mL) port wine
- 4.0577 fl oz (120 mL) Armagnac or Cognac
- 2.0288 fl oz (60 mL) canned truffle juice
- 1.7637 oz (50 g) finely chopped canned truffles
- 16.9070 fl oz (500 mL) demi-glace
- Salt and pepper, to taste
- 1.7637 oz (50 g) fresh butter, optional

Instructions

1. Simmer port and Armagnac or Cognac until one-quarter of their combined volume remains.
2. Add truffle juice, truffles and demi-glace. Season; simmer gently over low heat for 15 minutes.
3. If using butter, swirl in small pieces off heat just before serving.

Metric source amounts retained; US equivalents calculated. This source uses port, not Madeira.

Yield: Not specified

Source: Adapted from Michel Guérard, La cuisine gourmande, as presented by Alain Vaussion, La Table d'Alain.
https://latabledalain.com/2017/03/14/sauce-perigueux-classique-michel-guerard-2/
Recipe Metadata
Recipe ID
14833
Country
Not set
Region
Not set
URL
https://kitchen2mytable.com/view_recipe_data.php?id=14833

Important Cooking Safety Notice

Please ensure all proteins are cooked to a safe internal temperature:

  • Chicken & Poultry: 165°F (74°C)
  • Ground Meats (Beef, Pork, Lamb): 160°F (71°C)
  • Whole Cuts of Pork, Beef, Veal, Lamb: 145°F (63°C) plus a 3-minute rest
  • Fish & Shellfish: 145°F (63°C)

Always use a food thermometer to verify doneness. Stay safe and enjoy cooking!