Perigourdine Sauce Recipe
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.
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.