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Sauce Périgueux
Recipe type: Sauce
Cuisine: French
To serve with broiled or roasted meat and with ham.
  • 1 cup espagnole sauce
  • 3 tbsp. Madeira
  • juice and chopped truffles of a small can of truffles
  • 1½ tbsp. (20 gr.) butter
  1. Bring the espagnole to a boil, add the Maderia wine and the juice and truffles, off the fire, add the butter, bit by bit.