Truffle Cream Sauce Recipes

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.

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.

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.