Gastronomixs

Black truffle jus

This delicious truffle jus is made using chicken stock, which makes it a lot easier to digest.

Makes 300ml

Black truffle jus

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Ingredients

40

ml

grape seed oil

140

g

shallot, finely chopped

50

g

black truffle

180

ml

Madeira

800

ml

chicken stock (from a roast chicken)

20

ml

sherry vinegar

As needed:

 

salt

As needed:

 

butter

Preparation method

  • Pour the grape seed oil into a saucepan. Sweat the shallot in the oil.
  • Finely slice the truffle, brunoise-style. Add to the shallot and sauté 2 to 3 minutes.
  • Deglaze the pan with the Madeira and reduce the mixture.
  • Next, pour in the chicken stock and reduce until you have obtained the thickness of a jus.
  • Season to taste with sherry vinegar and salt, and finish with a little butter if desired.

Serving suggestions

  • Delicious in a composition with components of venison, potato, and chives.
  • Use in a composition with components of sweetbread, shiitake mushrooms, and porcini mushrooms.
  • Pairs well with components of red wine, chicken livers, and black chanterelle mushrooms

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