Sauce Périgueux (Espagnole, Demi-Glace, Madeira, Truffles, Cognac)

This a 4th generation sauce with derives from Sauce Espagnole, Sauce Demi-Glace and Sauce Madère. This rich, decadent, classic sauce is flavoured with Madeira wine and pungent, earthy black truffles, which are a specialty of Périgueux, a city in the Perigord region of southwestern France. Recommended for filet of beef, fresh foie gras, veal, egg dishes, and timbales, all delicous ways to enjoy the luxury of truffles. Tt's also bold enough to accompany venison. Perigourdine sauce is the same with the difference of the truffles being sliced into relatively thicker slices.

2 cups demi-glaze (500 mL)
¼ cup Madeira wine
1 Tbsp. butter
1-2 oz black truffles
2-3 Tbsp. cognac
1 Tbsp. butter, cold, to finish (15 g)
sea salt
black pepper, freshly ground

In a heavy-bottomed saucepan, heat the demi-glace to a simmer and reduce for about 5 minutes.

Stir in the Madeira wine, cognac and truffles. Swirl in the butter. Season with salt and pepper, if desired. Serve right away.

Makes 8 (2 oz) servings.