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Truffle sauce is a dish for real gourmets. It is prepared from the most expensive mushrooms. They grow underground, at a depth of about 20 cm, and are shaped like potato tubers. The color of mature specimens is black. Mushrooms are a powerful aphrodisiac and contain large amounts of vitamins B, PP and C.
How to make truffle sauce
Truffles are eaten raw. They are finely chopped and added to various dishes. But such delicacies are not available to everyone, unlike truffle sauce, which is considered one of the most delicious.
Its preparation is a simple process, accessible even to novice cooks. It takes no more than 30-40 minutes to combine all the ingredients. But the result usually exceeds all expectations.
Gravy complements many dishes, revealing their taste and aroma in a new way.For example, vegetable snacks are seasoned with it: they are placed on a plate, and a portion of stewed vegetables is added on top.
Truffle sauce recipes
The ancient Romans learned to prepare dishes from mushrooms growing underground, including truffle sauces. In those days, the main ingredient was brought from North Africa. Nowadays there are many recipes that are carefully preserved by the best chefs in the world. But anyone can bring them to life in their own kitchen.
Black truffle sauce
Not everyone can appreciate the special aroma of truffles the first time. But it’s worth trying to bring this recipe to life. It makes a great dressing for pasta or meat.
Required ingredients:
- mushroom – 1 pc.;
- cream 20% – 250 ml;
- Parmesan cheese – 70 g;
- leek – 1 pc.;
- olive oil – 2 tbsp. l.;
- pepper and salt to taste.
Truffle tubers are peeled in the same way as potatoes
Cooking steps:
- Finely chop the leek.
- Place the onion in a saucepan and fry until soft.
- Peel one truffle, finely chop or grate on a coarse grater.
- Add the truffle mixture to the onions.
- Pour in the cream, mix well.
- Bring the truffle sauce to a boil, then simmer over low heat for about 2-3 minutes. Stir all this time.
- Add salt and a little pepper.
- Sprinkle with Parmesan.
The sauce can be used as a side dish or as a main dish.
White truffle sauce
White truffles are unattractive and unappetizing in appearance. In fact, these are one of the most valuable mushrooms that grow in Russia. They are famous for their rich aroma. Gourmets often compare it to the combination of fine spices and dampness in a cellar. To prepare one glass of gravy you need:
- small white truffle – 1 pc.;
- white truffle oil – 50 ml;
- butter – 200 g;
- shallots – 1 pc.;
- heavy cream – 100 ml;
- white wine – 200 ml;
- garlic clove – 1 pc.;
- a pinch of ground white pepper;
- salt to taste.
The white variety is found in temperate forests
How to cook:
- Mix truffle oil and butter. Transfer the mixture to cling film, roll into a roll and squeeze tightly. Keep in the refrigerator until it hardens.
- Finely chop the shallots and chop the garlic.
- Pour wine into a saucepan, add 1 tbsp. l. onion and 1 tsp. garlic Sprinkle with salt and pepper. Put on fire, boil for 3-4 minutes.
- Pour in the heavy cream and cook for a minute. Turn down the heat.
- Remove the frozen butter from the refrigerator and cut it into small cubes.
- Place one piece at a time into a saucepan and dissolve, stirring.
- Peel the mushroom and grate it on a special grater. Sprinkle the finished dish with it before serving.
White truffle seasoning goes well with meat
Creamy truffle sauce
Cream gives the dish a soft texture and makes its taste more delicate. It is almost impossible to spoil this gas station. To prepare creamy sauce with truffle you need:
- cream 33% – 40 ml;
- broth – 250 ml;
- truffle oil – 1 tsp;
- butter or any fat – 20 g;
- flour – 20 g;
- a bunch of fresh parsley;
- pepper and salt to taste.
Flour fried with fat - the basis of the sauce
Algorithm:
- Prepare the base for truffle sauce – flour fried with fat. After heating, the flour changes its smell to a pleasant nutty aroma. It must be kept on fire for 3-4 minutes until the color begins to change.
- Pour in broth and cream. Return to the stove and cook, stirring.
- Salt and pepper, add truffle oil.
- Add chopped parsley to the sauce for flavor.
Dressing suitable for spaghetti
Sauce with truffles “Tartuffe”
The distinctive properties of Tartuffe, for which chefs and housewives value it, are its long shelf life and the ability to combine with different dishes.
Ingredients:
- butter – 250 g;
- truffles – 20 g;
- fresh parsley and dill - 1 tbsp. l.;
- green onions – 2 tbsp. l.;
- dried basil, rosemary and tarragon - ½ tsp each;
- a pinch of ground black pepper;
- salt to taste.
How to cook:
- Soften the butter at room temperature.
- Grate the mushrooms on a fine grater.
- Chop the onion, dill and parsley.
- Mix greens and mushrooms with butter.
- Sprinkle with dried basil, tarragon and rosemary. Salt and pepper.
- Mix everything until smooth, place on cling film or foil. Roll it up and put it in the freezer for half an hour.
Tartuffe sauce is similar to another famous sauce “Cafede Paris”
Use the seasoning this way: cut a slice and place it on hot vegetables or meat. When melted, they add new flavor notes to the dish.
Truffle oil sauce
Real truffle oil is as delicacy as the mushrooms from which it is prepared. Dishes prepared from it are an integral part of Italian and French cuisine. The recipe for truffle oil sauce is simple.
Required ingredients:
- wild mushrooms – 300 g;
- truffle oil – 5 ml;
- cream 33% – 250 ml;
- onions – 1 pc.;
- vegetable or mushroom broth – 100 ml;
- frying oil;
- salt.
Recipe:
- Wash the wild mushrooms, peel them and separate the caps.
- Set aside the legs, cut the caps and fry them.
- Add broth and heavy cream to the pan.
- When the mixture boils, reduce the heat to low. Simmer until it becomes thick.
- When the mixture has cooled slightly, add truffle oil.
Oily seasoning can be added to any dish
Truffle infusion sauce
Truffle broth sauce is good as a dressing for any meat dish. To prepare it you need the following products:
- meat broth – 300 ml;
- truffle decoction – 200 ml;
- Madeira – 100 ml;
- butter – 3 tbsp. l.;
- flour – 1 tbsp. l.;
- salt.
Preparation steps:
- Lightly fry the flour until the color changes.
- Pour in mushroom and meat broth, Madeira.
- Mix everything well.
- Take a sieve and pass the sauce through it.
- Add butter.
The resulting gravy has a rich aroma
Truffle sauce with onion and parsley
To give the mushroom sauce a richer, fresher taste, you can add aromatic herbs to it. In addition to the truffles themselves (30-50 g required), the following products are used for its preparation:
- butter – 200 g;
- truffle oil – 2 tbsp. l.;
- several green onions;
- a bunch of parsley;
- ground black pepper;
- salt.
Cooking algorithm:
- Mix soft butter with 2 tbsp. l. truffle Grind with a fork.
- Wash, peel and grate fresh mushrooms. They can be lightly frozen before processing to enhance the flavor.
- Finely chop the green onions and parsley. You will need 1-1.5 tbsp. every type of greenery. This amount can be reduced or increased, depending on taste preferences. Add onion and parsley to butter.
- Sprinkle with salt and pepper and grated mushrooms. Mix until smooth.
- Take food foil, wrap the resulting mass in it, and form a “cylinder”. Place in the freezer for 40-50 minutes until the sauce hardens.
- Before use, cut off a small piece and add to main dishes.
Fresh herbs are an excellent addition to mushroom delicacy gravy.
What do you eat truffle sauce with?
Truffle sauce is a great addition to many dishes, from Italian pasta to grilled meats or rice with vegetables. The list of recipes that you can use this dressing for is extensive. These include salads, hot sandwiches, lasagna, risotto, spaghetti, and even pizza.
Conclusion
Truffle sauce is popular among foreign gourmets. In Russia, the traditions of preparing the dish were lost in the post-revolutionary years. Now lovers of delicacies in Russia are rediscovering it. Even novice cooks can surprise guests at the holiday table with it.
