Perigord sauce

15 min
Temperature: Hot
Additional culinary preparation: Sauces
Seasonal period: All year
Allergens:
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Dark poultry stock 1.2 l
Fino quinta 0.01 l
Truffle 1.0 g
Creamed corn 0.002 kg
Table salt 1.0 g
See Recipe
Poultry carcasse 0.18 kg
Onion 0.06 kg
Carrots 0.06 kg
Green leek 0.3 ud
Red wine 0.06 l
Water 1.2 l
Elaboration
  • Reduce and thicken the dark poultry stock to one tenth in order to get a substantial stock which we call demiglace.
  • Thicken some Fino Quinta wine and add the stock and the truffle, previously chopped in brunoise.
  • Add salt to taste and check the desired texture, adding a little cornstarch if required.
Nutritional information (1 portion)
Energy
15.65
kcal
Carbohydrates
2.43
g
Proteins
0.5
g
Lipids
0.09
g
Sugars 1.61 g
Salt (Sodium) 86.24 mg
Folic acid 11.96 ug
Vitamin C 5.05 g
Vitamin A 142.82 ug
Zinc 0.07 mg
Iron 0.38 mg
Calcium 23.91 mg
Cholesterol 0.0 mg
Polyunsaturated fatty acids 0.04 g
Monounsaturated fatty acids 0.0 g
Saturates 0.02 g
Fiber 0.79 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.