Truffle Cream Sauce
This truffle cream sauce is packed full of flavour but is simple to make. Perfect with steak, chicken or pork or even as a pasta sauce.
Equipment
- sharp knife
- chopping board
- medium frying pan or skillet
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 316kcalCarbohydrates: 6gProtein: 3gFat: 30gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 93mgSodium: 335mgPotassium: 155mgFiber: 1gSugar: 3gVitamin A: 1198IUVitamin C: 1mgCalcium: 55mgIron: 0.2mg
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