A quick and versatile preparation of preserved summer truffles that will leave your guests breathless. Use this sauce to finish most any dish and try it over your favorite piece of meat or fish.
Summer Truffles (Shaved or sliced very thin) Five oz
Truffle juice 1oz (can be the liquid from the can of truffles, or other truffle juice. Use this juice to lightly marinate the meat or fish).
Unsalted butter 1tbsp (higher fat content recommended. Allow butter to soften, to room temp).
Minced Shallots 1tbsp
Finely Choped Fresh thyme 1tsp
Honey 1-2 tbsp (Or try Agave nector, it is not as sweet, and has that new hip feel).
White wine 2oz
White pepper t.t.
Optional: Add some wild mushroom, alternate herbs, or even mild chiles. Just be careful not to overwhelm the delicate flavor of the Summer Truffle.
Allow five minutes of actual cooking time, just do all your slicing and chopping first!
1. Five minutes prior to the main course being finished, heat an empty sauté pan over medium-high heat.
2. Quickly caramelize the shallots, and de-glaze with the white wine.
3. Reduce heat, and add sliced truffle, and herbs. Allow wine to reduce to almost nothing.
4. Add honey, salt and pepper, and reduce heat to lowest setting. Just before saucing the plate, stir in soft butter. Don’t forget to taste test.