Wild Truffle And Raspberry Sauce

Wild Truffle And Raspberry Sauce


1. Melt the butter in a sauté pan.

2. Add the mushrooms, shallot puree, peppercorns, and bay leaves.

3. Reduce the mixture over high heat for about 2 minutes.

4. Add chicken stock and continue cooking over medium heat for 2 to 3 minutes.

5. In another sauté pan, add Madeira wine to 3 tablespoons of truffles.

6. Reduce over high heat for 2 to 3 minutes.

7. Puree raspberries.

8. Strain the Puree raspberries into the truffles and wine, then reduce it to a smooth consistency.

9. **At this time, if you have selected the optional ingredients, you should add the lemon juice and brandy.

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Nutrition

Ingredients