This truffle cream sauce sounds so deliciously decadent and that's because it is.
It comes together in just a few minutes and isn't difficult to make, so it's perfect for entertaining or just a treat at home after a busy week.
It's delicious with all meats, but I think it goes beautifully with steak.
❤️ Why you will love this dish
- Easy to make in just a few minutes.
- Delicious with poultry, game, beef and pork.
- A real treat for the senses!
There are many varieties of truffle, which are the fruiting part of fungus that grown underground, normally near tree roots.
They have been used in Europe since classical times, particularly in Roman cuisine.
They became popular in France in the Renaissance period, where they were brought to the royal households in Paris from parts of the countryside.
Truffles have been cultivated for many years in special woodland areas, however they are still a delicacy as they are difficult to grow.
For me, there are two elements with truffles, and this applies to any form, such as oil, minced truffles, shavings or whole truffles.
The first thing is the exotic earthy aroma, rather like a forest floor after the rain. If you inhale the smell it is totally intoxicating. It's strong, heady and the food equivalent of a lily or jasmine, which really assaults the senses.
The taste is an extension of the smell. While mushrooms can have a meaty flavour, truffles have a really concentrated umami flavour.
I have to admit that I've only recently discovered truffles. Obviously, the cost is a big factor for most people, but I found white truffle oil in the supermarket and decided to give it a try.
It's actually a combination of extra virgin olive oil and white truffle oil, so it's perfect for adding to sauces or making a dressing and it's not expensive to buy. My favourite way to use it is drizzled over a simple tomato salad with lots of sea salt and freshly ground black pepper. You definitely have to try it as it's just so simple.
In this recipe I am using minced truffles, which come in a jar packed in oil. These are readily available on Amazon and specialist food shops, but they are expensive. Even so, for a special occasion, they are delicious.
However, if you still want the taste, without the cost, I can offer some substitutions too.
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- Truffles - minced black truffles in oil. This makes it really easy to make the sauce quickly. Alternatively, buy pieces of truffle and mince finely.
- Shallot - these have a milder flavour compared to onions and won't overpower the truffle flavour. I prefer to use the long shallots.
- Cream - double or heavy cream.
- Brandy - your choice of brandy or Cognac, or leave it out if you prefer.
- Butter - salted or unsalted. Take care when seasoning at the end if you have used salted butter.
- Garlic - garlic clove, as opposed to powder or granules.
- Seasoning - flaked sea salt and freshly ground black pepper.
The printable recipe card with full ingredient quantities and instructions can be found at the bottom of the article.
- sharp knife
- chopping board
- medium frying pan or skillet
Peel the shallot and garlic and finely chop.
⏲️ Cooking Time
Heat the butter in a pan over a medium heat and add the shallot.
Cook for a few minutes, stirring occasionally until the shallot has softened but not coloured.
Next, add the garlic and minced truffles and cook for a minute so that the garlic and truffles can release their flavour.
Pour in the brandy and allow it to reduce for a minute.
Add the cream and bring to a simmer.
Depending on how thick you like the sauce you can simmer until the cream thickens for a few minutes or mix a teaspoon of cornflour with water and stir in.
Check the seasoning before serving.
🥗 Side Dishes
Truffle cream sauce goes really well with beef dishes.
- Bavette Steak
- Côte de Boeuf or Bone in Ribeye Steak
- Roast Rib of Beef
- Picanha Beef
- Jacob's Ladder
- Spider Steak
- Flanken Short Ribs
- Truffles - use dried porcini mushrooms. They need to be rehydrated in boiling water for about 10 minutes then drained and finely chopped. Alternatively, use truffle oil or even mushroom ketchup with some finely chopped mushrooms added with the shallots.
- Shallots - use a small onion instead.
- Refrigerator - the sauce is best used after making but it can be cooled and stored covered in the fridge for a day.
- Freezer - not suitable for freezing.
- To reheat - in a small pan over a low heat.
🍱 Prepare in Advance
- Prepare the shallot and garlic in advance to save time, but the truffled cream sauce should be made fresh.
More sauces to try
Truffle Cream Sauce
- sharp knife
- chopping board
- medium frying pan or skillet
- 1 tablespoon minced truffles
- 1 shallot long
- 300 ml double cream heavy cream
- 2 tablespoon brandy
- 1 tablespoon butter
- 1 clove garlic
- ½ teaspoon salt
- ¼ teaspoon pepper freshly ground
- Heat the butter in a pan over a medium heat and add the shallot.
- Cook for a few minutes, stirring occasionally until the shallot has softened but not coloured.
- Next, add the garlic and minced truffles and cook for a minute so that the garlic and truffles can release their flavour.
- Pour in the brandy and allow it to reduce for a minute.
- Add the cream and bring to a simmer.
- Depending on how thick you like the sauce you can simmer until the cream thickens for a few minutes or mix a teaspoon of cornflour with water and stir in.
- Check the seasoning before serving.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
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