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
76.8
kcal
Carbohydrates
10.67
g
Proteins
2.67
g
Lipids
0.52
g
Fiber 4.05 g
Saturates 0.12 g
Monounsaturated fatty acids 0.0 g
Polyunsaturated fatty acids 0.25 g
Cholesterol 0.0 mg
Calcium 89.75 mg
Iron 1.54 mg
Zinc 0.36 mg
Vitamin A 221.66 ug
Vitamin C 26.65 g
Folic acid 95.14 ug
Salt (Sodium) 116.72 mg
Sugars 9.39 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.