Truffle Cream Sauce Recipes

PASTA WITH TRUFFLE CREAM SAUCE

Steps:

• Cook the past in a tall pot of boiling water.
• Drain after reaching al dente (when there's a little bit of a bite to the texture of the pasta) -- spaghetti and fettucine about 6 minutes, penne and rigatoni about 9 minutes.
• While pasta is boiling, melt the butter in a large saucepan or frying pan with tall sides.
• Mix into the melted butter the Parmigiano cheese and cream.
• Add the cooked pasta, toss well, sprinkle with salt and pepper to taste.
• Put the pasta mixture into a large serving bowl and grate the truffle over the pasta. You may also want to serve more truffles separately at the table for guests to add to their servings.
• Serve additional grated Parmigano cheese to pass around the table also.

TRUFFLE CREAM SAUCE

Steps:

• Combine heavy cream and truffle oil in a saucepan over high heat. Bring to a boil. Stir in Parmesan cheese, butter, salt, and pepper. Cook, stirring frequently, until the sauce has a creamy consistency without conglomerates of cheese, about 5 minutes.

TRUFFLE SAUCE

Steps:

• In a mixing bowl, mix the butter and truffle oil together. Place the butter on plastic wrap, form a log and wrap tightly. Refrigerate until firm. In a saucepan, combine the white wine, shallots and garlic. Season with salt and white pepper. Bring the liquid to a boil and cook for 3 minutes. Stir in the cream and cook for 1 minute. Cut the butter into 1-inch pieces. Reduce the heat to medium-low and whisk in the butter, 1 piece at a time. Reduce the heat to low and keep the sauce warm. Garnish with shaved truffles and chives.

TRUFFLE CREAM SAUCE

Steps:

• Whisk the eggs yolks with 1 teaspoon water in a mixing bowl. Slowly whisk the canola oil into the eggs until an emulsion forms. Slowly add 1/2 cup lukewarm water and the lemon juice when the emulsion becomes too thick.
• Make sure the sauce is creamy and fully emulsified before adding the truffle oil. Whisk in the truffle oil and add the salt and pepper. Add more water until the sauce turns off-white in color and has the consistency of ketchup. Taste for seasoning and acid, and add salt and lemon juice accordingly.
• Serve on top of fresh, hot French fries tossed with a little salt and pepper, and sprinkle with grated Parmesan.

TRUFFLE CREAM SAUCE

Steps:

• Melt your butter over low heat in a large sauce pan (might even need a pot if you don't have a tall sauce pan). Add the garlic. Stir for a bit..
• Add the wine. Continue to cook and stir a bit. Enjoy the aromas.
• Add the cream. Stir and heat until well blended. You can get this to darn near boiling if need be.
• Cut the heat considerably. SLOWLY add small amounts of cheese and stir as you go. This will ensure it melts and blends well rather than clumping.
• Continue to reduce the sauce down over a simmer until it's reached your desired viscosity.
• Remove the sauce from the heat source. Add the truffle oil. Stir until blended in.
• Grate in the black summer truffle. I used an entire HALF truffle here. All depends on the truffle itself. Taste the sauce as you go.

BLACK TRUFFLE SAUCE

Steps:

• Wash chopped leek in a bowl of cold water, then lift out and drain (do not pat dry). Steam leek, shallot, and garlic (in any water clinging to leeks) in a 4-quart heavy saucepan, covered, over low heat, stirring occasionally, until softened, about 6 minutes. Add wine, thyme, and truffles and boil, uncovered, until most of liquid is evaporated, about 12 minutes.
• Add stock and boil until reduced to about 2 cups, about 25 minutes. Stir in cream and simmer, stirring occasionally, until reduced to about 2 3/4 cups, about 40 minutes. Pour mixture through a fine sieve into another saucepan, pressing on and discarding solids. Whisk in truffle oil and season with salt and pepper.