Périgueux Sauce from The Cooking of South West France by Paula Wolfert
In a nonreactive medium saucepan, combine the white wine, ham, cèpes, and shallots; bring to a boil. Lower the heat and reduce to a glaze, about 30 minutes. Add ½ cup of the Madeira and boil down...
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Ingredients
- 1½ cups demi-glace (storebought or homemade), prepared with the addition of 2 chopped plum tomatoes
- 1 medium canned truffle, finely diced, and the truffle liquor, optional
- 2 tablespoons finely chopped shallots ⅔ cup dry Madeira
- ¼ cup crumbled dried cèpes, rinsed
- ¼ cup finely chopped jambon de Bayonne, prosciutto, or Serrano ham
- Salt
- freshly ground pepper
- 2 to 3 tablespoons unsalted butter, cut into small pieces
- 2 cups dry white wine
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