Serves 4 People
Difficulty level: Easy
Preparation: 5 min
Cooking time: 5 min
- 50g of preserved truffles with juice
- 75 g of cold butter cut in cubes
- Salt and pepper
1- Cut the truffles the thinnest and smallest possible. They should be pulverized to obtain a creamy sauce.
2- Boil the juice in a small pot on low fire.
3- Add a bit of the butter and whisk until the mixture becomes creamy.
4- Add the rest of the butter and keep mixing.
5- Stop the fire, add the truffles and mix until you get a thick creamy sauce.
6- Add salt and pepper.
- Serve immediately as the sauce doesn’t stick together and stay creamy for long.
- Excellent sauce for soft-boiled egg, asparagus, meat and white fish.