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Truffle sauce is a dish for real gourmets. It is made from the most expensive mushrooms. They grow underground, at a depth of about 20 cm, and are shaped like potato tubers. The color in mature specimens is black. Mushrooms are a powerful aphrodisiac and contain a large amount of vitamins B, PP and C.
How to make truffle sauce
Truffles are eaten raw. They are finely chopped and added to various dishes. But such delicacies are not available to everyone, unlike truffle sauce, which is considered one of the most delicious.
Its preparation is a simple process, accessible even to novice cooks. It takes no more than 30-40 minutes to combine all the ingredients. But the result usually exceeds all expectations.
Gravy complements many dishes, revealing their taste and aroma in new ways. For example, vegetable snacks are seasoned with it: they are laid out on a plate, and a portion of stewed vegetables is added on top.
Truffle Sauce Recipes
The ancient Romans learned how to cook dishes from mushrooms growing underground, including truffle sauces. In those days, the main ingredient was brought from North Africa. Now there are many recipes that are carefully preserved by the world's best chefs. But everyone can bring them to life in their own kitchen.
Black truffle sauce
Not everyone succeeds in appreciating the special aroma of truffles the first time. But it's worth trying to implement this recipe. It will be a great dressing for pasta or meat.
Required Ingredients:
- mushroom - 1 pc.;
- cream 20% - 250 ml;
- Parmesan cheese - 70 g;
- leeks - 1 pc.;
- olive oil - 2 tablespoons l .;
- pepper and salt to taste.
Truffle tubers are peeled in the same way as potatoes
Cooking steps:
- Finely chop the leek.
- Pour the onion into a saucepan, fry until soft.
- Peel one truffle, chop finely or coarsely grate.
- Add truffle mixture to the onion.
- Pour in the cream, mix well.
- Bring the truffle sauce to a boil, then cook over low heat for about 2-3 minutes. Stir all this time.
- Add salt and some pepper.
- Sprinkle with Parmesan.
The sauce can be used to season both a side dish and a main course.
White truffle sauce
White truffles look unattractive and unappetizing. In fact, these are one of the most valuable mushrooms that grow on the territory of Russia. They are famous for their rich aroma. Gourmets often compare it to the combination of exquisite spices and dampness in a cellar. To prepare one glass of gravy, you need:
- small white truffle - 1 pc .;
- white truffle oil - 50 ml;
- butter - 200 g;
- shallots - 1 pc .;
- fat cream - 100 ml;
- white wine - 200 ml;
- a clove of garlic - 1 pc.;
- a pinch of ground white pepper;
- salt to taste.
The white variety is found in temperate forests.
How to cook:
- Mix truffle and butter. Transfer the mass to cling film, roll into a roll and squeeze tightly. Hold in the refrigerator until it hardens.
- Finely chop the shallots, chop the garlic.
- Pour wine into a saucepan, add 1 tbsp. l. onions and 1 tsp. garlic. Sprinkle with salt and pepper.Put on fire, boil for 3-4 minutes.
- Pour in heavy cream and cook for a minute. Reduce the fire.
- Remove the frozen oil from the refrigerator, cut it into small cubes.
- In a saucepan, dip one piece at a time and dissolve, stirring occasionally.
- Peel and grate the mushroom. Sprinkle the finished dish with it before serving.
White truffle seasoning goes well with meat
Creamy truffle sauce
Cream gives the dish a soft texture and flavor. It is almost impossible to spoil this dressing. To make a creamy truffle sauce you need:
- cream 33% - 40 ml;
- broth - 250 ml;
- truffle oil - 1 tsp;
- butter or any fat - 20 g;
- flour - 20 g;
- a bunch of fresh parsley;
- pepper and salt to taste.
Flour fried with fat - the base of the sauce
Algorithm:
- Prepare the base for the truffle sauce - the flour fried with fat. After heating, the flour changes its smell to a pleasant nutty aroma. It should be kept on fire for 3-4 minutes, until the color begins to change.
- Pour in broth and cream. Return to stove and cook, stirring occasionally.
- Season with salt and pepper, add truffle oil.
- For flavor, add chopped parsley to the sauce.
Dressing suitable for spaghetti
Truffle sauce "Tartuffe"
Distinctive properties of "Tartuffe", for which cooks and housewives appreciate it, are its long shelf life and the ability to combine with different dishes.
Ingredients:
- butter - 250 g;
- truffles - 20 g;
- fresh parsley and dill - 1 tbsp each l .;
- green onions - 2 tbsp. l .;
- dried basil, rosemary and tarragon - ½ tsp each;
- a pinch of ground black pepper;
- salt to taste.
How to cook:
- Soften butter at room temperature.
- Grate mushrooms on a fine grater.
- Chop the onion, dill and parsley.
- Mix greens, mushrooms with butter.
- Sprinkle with dried basil, tarragon and rosemary. Season with salt and pepper.
- Mix everything until smooth, put on cling film or foil. Roll up and put in the freezer for half an hour.
Sauce "Tartuffe" is similar to another famous sauce "CafedeParis"
They use the seasoning like this: cut a slice and spread it on hot vegetables or meat. When melted, they add new flavors to the dish.
Truffle oil sauce
Real truffle oil is the same delicacy as the mushrooms on the basis of which it is prepared. Dishes prepared from it are an integral part of Italian and French cuisine. The truffle oil sauce recipe is simple.
Required Ingredients:
- forest mushrooms - 300 g;
- truffle oil - 5 ml;
- cream 33% - 250 ml;
- onions - 1 pc.;
- vegetable or mushroom broth - 100 ml;
- frying oil;
- salt.
Recipe:
- Rinse the forest mushrooms, peel, separate the caps.
- Set aside the legs, and cut and fry the caps.
- Add broth and heavy cream to the pan.
- When the mass boils, reduce the heat to minimum. Simmer until thick.
- When the composition has cooled slightly, add the truffle oil.
Oily seasoning can be added to any dish
Truffle broth sauce
Truffle broth sauce is good as a dressing for any meat dish. To prepare it, you need the following products:
- meat broth - 300 ml;
- truffle broth - 200 ml;
- Madeira - 100 ml;
- butter - 3 tbsp. l .;
- flour - 1 tbsp. l .;
- salt.
Cooking steps:
- Lightly fry the flour until the color changes.
- Pour in mushroom and meat decoctions, Madeira.
- Mix everything well.
- Take a sieve, pass the sauce through it.
- Add butter.
The resulting gravy has a rich aroma
Truffle sauce with onions and parsley
Aromatic herbs can be added to give the mushroom sauce a richer, fresher flavor.In addition to the truffles themselves (30-50 g is needed), the following products are used for its preparation:
- butter - 200 g;
- truffle oil - 2 tbsp. l .;
- a few feathers of green onions;
- a bunch of parsley;
- ground black pepper;
- salt.
Cooking algorithm:
- Mix soft butter with 2 tbsp. l. truffle. Grind with a fork.
- Rinse fresh mushrooms, peel, rub. Before processing, they can be slightly frozen for a more intense smell.
- Finely chop the green onion and parsley. You will need 1-1.5 tbsp. every kind of greenery. This amount can be decreased or increased, depending on taste preferences. Add the onion and parsley to the butter.
- Sprinkle with salt and pepper, grated mushrooms. Mix until smooth.
- Take food foil, wrap the resulting mass in it, form a "cylinder". Hold for 40-50 minutes in the freezer to freeze the sauce.
- Cut off a small piece before use and add to the main dishes.
Fresh herbs are a great addition to mushroom delicacy gravy
What is truffle sauce eaten with?
Truffle sauce is a great addition to many dishes, from Italian pasta to grilled meats or rice with vegetables. The list of recipes for which you can use this dressing is extensive. These are salads, hot sandwiches, lasagna, risotto, spaghetti, and even pizza.
Conclusion
Truffle sauce is popular with overseas gourmets. In Russia, the traditions of cooking in the post-revolutionary years have been lost. Nowadays, lovers of delicacies in Russia are rediscovering it. Even novice cooks can surprise guests at the festive table with it.
