Périgeux sauce is a French haute cuisine sauce made by reducing veal demi-glace with truffle essence, or by gently cooking raw truffles in butter and then adding thickened brown stock and Madeira.

Characteristic of: French cuisine
Categories: Sauce
Contains: Brown stock Madera Truffle
References:
Larousse Gastronomique; Montagné, Prosper, 1961

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