One of the Périgueux sauces

Ingredients :

100 to 150 g cooked ham or dessert meat - 1 grey shallot -

1 chopped onion - 1 bottle of red wine + 50 cL of Port - 1 bouquet garni

1 truffle from 80g to 120g - flour - oil or lard -

1 L of "fond brun"


Cut the ham or meat into small pieces and fry.

with the onion and shallot sliced.

Wet with the wine/port and reduce by half with the bouquet garni.

Apart from that, make a "roux" with the lard and a spoonful of flour.

Let it brown a little.

Add to the wine and the "fond brun", cover and cook slowly

for 1 hour. Remove the bouquet garni.

Season (beware of salt as the ham is salty).

Chop the truffles and mix them with the sauce

for 2 minutes of common cooking.


A word from the chef

There are several ways to make perigueux sauce.

Here is one that you can easily make at home.

Lard adds a little rusticity to this sauce.

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