Sauce With Tartufissima and Truffle Oil
- Ingredients:
- 1/2 cup heavy cream
- Chives, for garnish
- 1 spoon of Tartufissima
- 1/2 pound butter, at room temperature
- 1 cup white wine
- 1/4 cup white truffle oil
- 1 teaspoon chopped garlic
- 1 tablespoon minced shallots
- Salt
- Freshly ground white pepper
Preparation:
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.
