Sauce Perigueux - with foie gras and truffle
Originally this sauce was a reduced white wine made with butter and truffle pieces. It has become one of the classics of French cuisine and of our family business. This recipe was passed down to us by our mother who spent years perfecting its ingredients and their flavours. Its as precise as it is precious.
It a sauce that doesn’t tolerate mediocracy and this is why we still use the same basis of the recipe : fresh ingredients of the best quality and a very slow and smooth reduction in order to gain a finished product of a concentration of flavours that explodes in the mouth.
In fact the reduction process takes at least three days.
It is the presence of the truffles that gives it the brown colour.
It is a pleasure to share between 2 and 3 people.
Brown stock, Duck Foie Gras, Cognac, Paris mushrooms, corn starch, Porto, Medeira wine, salt, truffle pieces 1%, pepper, sulphites.
FAT (total): 5.5g
- saturated: 2.2g
- sugars: 2.6g
STORAGE AND DEGUSTATION:
This product has a long shelf life (1 to 4 years). It can be stored at ambient temperature.
PRODUCT OF FRANCE