Sauces - Ricetta 28 - Truffle Sauce - Colette's kitchen delights - by Graziella Martina

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           Truffle Sauce

300g  black truffle
2  lemons
1  tablespoon of chopped mixed herbs
1  knob of butter

a pinch of salt
1  small ladle of chicken consommé
2  tablespoons of bechamel
Put the truffle with the juice from the lemons, salt, herbs and the consommé in a pan. Cook it over a high flame for ten minutes. Add the bechamel and, after bringing it to the boil briefly, the butter.
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