Perigourdine Sauce Recipe is a rich French sauce. It feels fancy but tastes warm and comforting. This sauce is known for its deep flavor, shiny look and smooth texture.
Many people enjoy it with steak, chicken, duck or even mashed potatoes. The taste is earthy, savory and slightly sweet because of the wine and stock.
In this Perigourdine Sauce Recipe, you will learn how to make it at home with simple steps. I will also share tips and ideas to help you get the best flavor. You will see how easy it is to make restaurant-style sauce in your own kitchen.
My Experience With This Recipe
The first time I made this sauce, I was surprised by the deep smell. It filled the kitchen with a rich, warm aroma. The sauce felt smooth and creamy, even without cream. I loved how the flavors blended together so well.
I used it on grilled steak and it tasted amazing. The sauce added so much richness and made the dish feel special. I also tried it later with roasted chicken, and it worked great too. Now I make it often when I want something fancy but easy. You will enjoy it too because the steps are simple and the taste is bold.
Recipe Card Info
- Recipe Name: Perigourdine Sauce Recipe
- Servings: 4
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Course: Sauce
- Cuisine: French
- Calories: 130 kcal per serving
Equipment List
- Saucepan
- Wooden spoon
- Sharp knife
- Cutting board
- Small bowl
- Strainer (optional)
- Whisk
Ingredients You Need for Perigourdine Sauce Recipe
- 2 tablespoons butter
- 1 tablespoon flour
- 1 cup beef stock or chicken stock
- 1⁄4 cup red wine
- 2 tablespoons diced shallots
- 1 tablespoon chopped mushrooms (optional)
- 1 tablespoon chopped truffle or truffle oil (optional)
- Salt to taste
- Black pepper to taste
Instructions
- Cook the shallots
Heat butter in a saucepan. Add diced shallots and cook until soft and golden. - Add the flour
Sprinkle the flour over the shallots. Stir well until the mixture forms a smooth paste. - Pour the wine
Add red wine slowly and mix well. Let it cook until the wine reduces a little. - Add the stock
Pour in the beef or chicken stock. Stir slowly to mix everything into a smooth sauce. - Let it simmer
Cook the sauce on low heat. Stir often until it becomes thick and glossy. - Add mushrooms
Add chopped mushrooms if you want more earthy flavor. Cook for a few more minutes. - Add truffle flavor
Add chopped truffle or a small splash of truffle oil. Mix gently for rich taste. - Adjust the seasoning
Add salt and black pepper. Taste and adjust the flavor to your liking. - Strain the sauce
Strain the sauce for a smooth finish. This step is optional but gives a refined look. - Serve warm
Serve the sauce warm over meat, vegetables, or potatoes. Enjoy the rich flavor.
Recipe Tips
- Use good-quality stock for the best taste.
- Do not boil the sauce on high heat. It may lose flavor.
- Add truffle oil slowly because it has a strong taste.
- Simmer longer if you want a thicker sauce.
- Use fresh shallots for the best aroma.
- You can also add a small pat of butter at the end for shine.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 130 kcal |
| Carbs | 6 g |
| Protein | 1 g |
| Fat | 10 g |
| Sodium | 310 mg |
Serving Suggestions
Perigourdine Sauce tastes great with steak, roasted chicken, seared duck breast, grilled lamb or mashed potatoes.
It also works well with roasted vegetables like carrots and mushrooms. You can drizzle it over pasta for a rich and elegant dish. The earthy flavor pairs well with any warm and hearty meal.
Best Sides to Serve With
- Mashed potatoes
- Roasted asparagus
- Caramelized carrots
- Garlic green beans
- Fresh French bread
- Creamy polenta
- Wild mushroom rice
These sides help soak up the rich sauce and make the meal complete.
Storage and Reheating Tips
Store leftover sauce in an airtight container in the fridge. It stays fresh for up to three days. Reheat the sauce on low heat in a small pan.
Add a splash of stock if it becomes too thick. Do not microwave at high heat because it may separate. You can freeze the sauce, but fresh is always better.
Perigourdine Sauce Recipe
Ingredients
- 2 tablespoons butter
- 1 tablespoon flour
- 1 cup beef stock or chicken stock
- 1/4 cup red wine
- 2 tablespoons diced shallots
- 1 tablespoon chopped mushrooms optional
- 1 tablespoon chopped truffle or truffle oil optional
- Salt to taste
- Black pepper to taste
Instructions
Cook the shallots
- Heat butter in a saucepan. Add diced shallots and cook until soft and golden.
Add the flour
- Sprinkle the flour over the shallots. Stir well until the mixture forms a smooth paste.
Pour the wine
- Add red wine slowly and mix well. Let it cook until the wine reduces a little.
Add the stock
- Pour in the beef or chicken stock. Stir slowly to mix everything into a smooth sauce.
Let it simmer
- Cook the sauce on low heat. Stir often until it becomes thick and glossy.
Add mushrooms
- Add chopped mushrooms if you want more earthy flavor. Cook for a few more minutes.
Add truffle flavor
- Add chopped truffle or a small splash of truffle oil. Mix gently for rich taste.
Adjust the seasoning
- Add salt and black pepper. Taste and adjust the flavor to your liking.
Strain the sauce
- Strain the sauce for a smooth finish. This step is optional but gives a refined look.
Serve warm
- Serve the sauce warm over meat, vegetables, or potatoes. Enjoy the rich flavor.
Notes
- Use good-quality stock for the best taste.
- Do not boil the sauce on high heat. It may lose flavor.
- Add truffle oil slowly because it has a strong taste.
- Simmer longer if you want a thicker sauce.
- Use fresh shallots for the best aroma.
- You can also add a small pat of butter at the end for shine.
FAQs about Perigourdine Sauce Recipe
1. Can I make Perigourdine Sauce without wine?
Yes, you can make it without wine. Replace the wine with more stock. The flavor will be mild but still tasty. You can also add a splash of vinegar for a small tangy note. It will not taste the same as the classic version, but it will still work well with meat dishes.
2. What meat goes best with Perigourdine Sauce?
This sauce tastes amazing with steak, duck, lamb, or roasted chicken. The deep and earthy flavors match well with rich meats. You can also use it on pork tenderloin or grilled mushrooms if you want a vegetarian option that still feels fancy and flavorful.
3. Can I make this sauce ahead of time?
Yes, you can make the sauce ahead of time. Store it in the fridge and warm it slowly before serving. The flavor becomes even deeper after a few hours. Just add a little stock when reheating to keep it smooth and silky without becoming too thick or sticky.
4. Why is my sauce not thick?
Your sauce may need more simmering time or a little more flour. Let it cook longer on low heat until it reduces. If still thin, mix a tiny bit of flour with water and add it slowly. Stir well until the sauce becomes thick and smooth again.
5. Can I freeze Perigourdine Sauce?
Yes, you can freeze the sauce in a sealed container. It stays good for up to one month. When reheating, warm it gently on low heat and add a splash of stock to fix the texture. Freezing may change the texture slightly, but the flavor stays great.
Conclusion
Perigourdine Sauce is a rich and elegant French sauce that you can easily make at home. The deep flavors, smooth texture and beautiful shine make any meal feel special.
With simple ingredients and easy steps, you can enjoy restaurant-style taste without stress. Now you know how to make Perigourdine Sauce Recipe, what ingredients you need, and how to serve it.
Give it a try and enjoy this classic French flavor with your favorite meals. If you love rich and bold sauces, this will become one of your favorites.
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Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
