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.