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semi-perigourdine sauce

Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

Okay, this was a sauce that was taught to me at Cordon Bleu. You may never make this sauce; however, if you do, you will love the results. This whole recipe only makes a half-cup of finished sauce, but when served over beef or duck… heavenly. I make this sauce a few times during the year, and it's mostly for the upcoming holidays. No, photos... yet. But I'll have a few after I make some. Oh, one more thing… NO SUBSTITUTIONS… NONE, NADA, ZIP. So you ready… let’s get into the kitchen.

yield 3 -4
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For semi-perigourdine sauce

  • 1 Tbsp
    rendered goose fat
  • 2 md
    shallots, peeled and finely chopped
  • 1 md
    black truffle peeled and thinly sliced (see note below)
  • 2 Tbsp
    madeira
  • 1/2 c
    beef stock, extra rich
  • 1 tsp
    tomato paste
  • 1 Tbsp
    veal glaze
  • 1/4 tsp
    salt, kosher variety
  • 1 pinch
    black pepper, freshly ground
  • 1 Tbsp
    sweet butter, unsalted
  • 1 Tbsp
    fresh parsley, finely chopped

How To Make semi-perigourdine sauce

  • 1
    Chef's Note: About the truffles. You want to use truffles that come preserved in a jar. Save the peelings, and about 2 teaspoons of the liquid from the jar.
  • 2
    Melt the goose fat in a reduction pan over low heat.
  • 3
    Add the shallots and continue to cook until they are softened.
  • 4
    Chef’s Note: Don’t let the shallots brown… just softened over low heat.
  • 5
    Add the truffle liquid, the peel, the madeira, beef stock, tomato paste, and veal glaze.
  • 6
    Stir and simmer over low heat for about 15 minutes.
  • 7
    Remove from the heat and strain through a fine mesh strainer.
  • 8
    Chef's Tip: Use a wooden spoon and press against the sauce to "push" it through the strainer.
  • 9
    Wipe out the reduction pan, and return the strained sauce to the pan.
  • 10
    Add the salt and pepper
  • 11
    Add the sliced truffle, and bring the sauce to a light boil.
  • 12
    Immediately reduce to a low simmer, and allow the mixture to reduce by a third.
  • 13
    Chef’s Note: The reduction will take about twenty minutes.
  • 14
    Remove from heat, stir in the butter and parsley.
  • YUMMY
    15
    Add to a sauceboat, and serve while still warm. Enjoy.
  • 16
    Keep the faith and keep cooking.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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