Creamy Truffle Sauce
This recipe can be made as a simple cream sauce, richer
than an ordinary white sauce. The more cream you use in proportion
to milk, the less flour you need for thickening. Adding either a truffle
cream or one made from walnuts gives a wonderful flavour. This sauce
also goes well with pasta.
2oz/50g
butter
2 shallots, finely chopped
1tbsp fresh parsley, finely chopped
1 bay leaf
1tbsp flour
1 pint/600ml mixed milk and single cream
2tsp truffle cream
salt and pepper
1. Melt the butter and cook the shallots for 5-10
minutes until quite soft.
2. Add the parsley and bay leaf and cook for 2 minutes. Sprinkle
with the flour and cook for a further 2 minutes.
3. Pour the milk mixture into the pan and bring to the boil.
4. Stir in the truffle cream and simmer for 5 minutes.
5. Remove the bay leaf and season to taste.
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