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Sauce With Tartufissima and Truffle Oil

In a mixing bowl mix together the butter and truffle oil together. Place the butter on a plastic sheet, form a log and wrap tightly. Refrigerate until firm. In a saucepan, combine the white wine, shallots and garlic. Season with salt and white pepper. Bring the liquid to a boil and cook for 3 minutes. Stir in the cream and cook for 1 minute. Cut the butter into one inch pieces. Reduce the heat to medium-low and whisk in the butter, one piece at a time. Reduce the heat to low and keep the sauce warm. Garnish with Tartufissima sauce and chive.

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