The excellence of the black truffle is more than known within the culinary universe in which the best dishes of our gastronomy have a place.
The black truffle enjoys a diversity of gastronomic use that elevates it, due to its organoleptic capacities and its laxity when adapting to any kitchen.
If you already know how to use black truffle correctly in your dishes, this time we are going to focus on the sauces based on this exquisite delicacy.
Black truffle sauce
Also called Périgeux sauce, Perigourdine sauce or in Castilian Perigordine sauce in honor of the famous French region where black truffles are well known.
This sauce is ideal to accompany a wide variety of dishes, the black truffle sauce is confirmed as the ideal accompaniment to menus made with pasta, poultry, red meat, and endless varieties.
Ingredients for making truffle sauce
- 100 ml of reduced beef broth
- 10 ml heavy cream
- 1 ml olive oil with truffle
- 1 gr of black truffle
- Salt and pepper
We put the beef broth over low heat in a pot and add the cream of milk, seasoning the mixture to taste. Grate the black truffle over the mixture and stir while adding the olive oil with the truffle.
And, ready to serve!
With what dishes is it worth it?
The black truffle combines perfectly with many ingredients of our gastronomy, but it should also be noted that it pairs better with some than with others.
Fatty foods offer a good element in which this black gem has a place, but what about the sauce?
A priori, the best pairing of black truffle sauce is with any type of pasta, whether dry or fresh.
Perhaps it may seem that a good specimen of truffle can make our dish more expensive, but the truth is that we can get more out of it than we think.
For example, we can use a good oil with Tuber melanosporum and take advantage of that same specimen to make an exquisite black truffle sauce. We can also use the remaining truffle from the seasonal cooking that we have frozen to make this wonderful sauce.
Any type of pasta will be an exceptional bed to accompany with this black truffle sauce, be it spaghetti, tagliatelle, fusilli, ravioli, or any of the modalities of this basic of international cuisine.
An example of pairing between pasta and black truffle sauce is the exquisite recipe shown below:
Fresh tagliatelle with parmigiano reggiano with black truffle sauce
This recipe combines two great ingredients characterized by their intensity and flavor: the black truffle and the Parmesan cheese. Without a doubt, this fantastic recipe will not leave anyone indifferent.
It is necessary to cook the pasta al dente and leave it reserved with a little moisture so that it does not stick. At the time of making the black truffle sauce, we add 40 grams of grated Parmigiano Reggiano after mixing the grated black truffle into the mixture.
In a pot, we toss the pasta over low heat and mix the sauce gently to give it a heatstroke that allows the flavors to intermingle with each other. Serve and decorate with some grated black truffle and Parmesan cheese, just a small sample so as not to abuse the flavor already present in the sauce.
Other great pairings with truffle sauce
Although the black truffle sauce finds its host of exceptions in pasta to show off in all its splendor, the versatility of Tuber melanosporum allows it to be served with a wide variety of dishes.
A good example of the gastronomic diversity with which this creation of the black jewel of our kitchen makes a good accompaniment are the following examples:
- 6 sirloin medallions
- 120 gr of fresh duck foie
- Maldon salt and black pepper
- EVOO
- Fresh gnocchi
- Black truffle sauce
Season and brown the fillets. Fillet the foie, season it and mark it in the pan. Cook the gnocchi in plenty of salted water and remove them by drying them on absorbent paper before frying them in plenty of olive oil.
On top of the sirloin, place the foie escalopin and bathe in black truffle sauce, accompanying with the fried gnocchi.
Boiled potatoes with black truffle sauce
- 3 medium potatoes
- A bunch of lamb’s lettuce
- Black truffle sauce
Cook the potatoes in coarse salted water for about 20 minutes. Remove and let cool before peeling.
Distribute the lamb’s lettuce on the plate and accompany it around with the diced potatoes, bathing the combination with the black truffle sauce.
Bacon and Cheddar Sandwich with Black Truffle Sauce
- 4 slices of sliced bread
- 8 slices of bacon
- 4 slices of cheddar cheese
- 40 gr of butter
- Black truffle sauce
This informal dish is simple and delicious. Spread the bread slices and combine the cheddar cheese slices with the marked bacon in the pan, adding a little black truffle sauce in between. Delicious!
Asparagus with red endives, watercress, and truffle sauce
- 300 gr of white asparagus
- 12 red endive leaves
- 100 gr of watercress
- 6 small ears of corn, fresh
Wash the vegetables, drain them and dry them well. Plate the endives and fill with the watercress, decorating the plate with the asparagus and the ears of corn. Sprinkle the composition with a little black truffle sauce and enjoy a simple, quick, and delicious salad.
Tags: tips for truff sauce, truff sauce, truff sauce ideas
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