Perigueux Truffle Sauce 1%

Sauce Périgueux is one of the great classic sauces of French gastronomy, born in the Périgord region at the crossroads of master chef Auguste Escoffier and Périgord tradition. Composed of reduced veal stock and a generous portion of black truffle Melanosporum at 1%, it represents the jarred version of a recipe that once required several hours and first-rate materials.

Its texture is brown, deep and lightly bonded; its fragrance is that of veal stock reduced to its maximum, dressed with the inimitable character of Périgord black truffles. It simply needs to be gently reheated in a saucepan before serving, perhaps with a knob of butter added off the heat to round it out and make it shine.

It is a traditional accompaniment to red meats - beef filet en croûte, grilled entrecote, tournedos Rossini - and roast poultry. It can also be used to prepare vol-au-vent, on pan-fried sweetbreads or as a sauce to accompany festive scrambled eggs. The simplicity of its use contrasts with the distinction of its results.

Contents: 200g. Store in a cool, dry place. After opening, refrigerate and consume within 48 hours.