This Black Truffle Cream Sauce is a luxurious blend of earthy truffles, creamy richness, and a touch of wine. It starts with butter, which is commonly used in French cuisine to create a smooth and velvety base. The red onion, sautéed until translucent, adds a mild sweetness that complements the earthiness of the truffles. Garlic, added alongside the truffles, brings a savory depth to the sauce, enhancing the overall flavor.
Black truffles are the star of this dish, known for their rich, earthy aroma and complex taste. Truffles have been cherished in European cooking, especially in France and Italy, for centuries. They were once considered food only for royalty due to their rarity and distinct flavor. In this recipe, freshly grated truffles infuse the sauce with their unique taste, adding a layer of elegance.
Dry white wine contributes acidity, balancing the creaminess of the sauce. As the wine reduces, it intensifies in flavor, leaving behind subtle fruity and floral notes that blend harmoniously with the cream. White wine reductions are a classic French technique often used to build sauces with delicate flavors. Once reduced, heavy cream is added, bringing the sauce to a luxurious, silky texture. Heavy cream is a favorite in French and Italian sauces for its ability to carry and meld flavors, creating a rich and smooth consistency.
The seasoning with kosher salt and finely ground white peppercorns adds a finishing touch. White peppercorns, commonly used in European and Asian cuisines, offer a mild, slightly fermented taste without the specks of black pepper, keeping the sauce visually elegant. The slow simmer allows the sauce to thicken to a consistency that coats the back of a spoon, ideal for pasta, proteins, or even as a topping for pizza. For a thicker sauce that clings to meat or a crispy pizza crust, the reduction can be extended further. This Black Truffle Cream Sauce is a refined and flavorful addition that elevates any dish with its sophisticated blend of textures and aromas.
2 tbsp butter
1 small red onion, finely chopped
2 garlic clove (12g), finely chopped
2 tbsp grated fresh black truffles
½ cup dry white wine
1 ½ cups heavy cream
kosher salt
White peppercorns finely ground
Method in a pot melt butter over low heat.
Add red onion to trans lucent than add garlic and truffle till fragrant
Add white wine and reduce to 2 tbs.
Add cream, salt and peppercorns (to taste) simmer on very low heat till the mixture can cover the back of a spoon. If for proteins or pizza reduce more.
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