Potato truffle sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | white chicken stock |
| 1.00 | cup | idaho potatoes; peeled, diced small |
| 1.00 | tablespoon | cream |
| 1.00 | tablespoon | unsalted butter |
| 1 | salt; to taste | |
| 1 | freshly ground black pepper; to taste | |
| 1 | truffle oil; optional | |
Directions
Boil the potatoes until very tender in the chicken stock. Using a hand-held mixer, puree until very smooth. Incorporate the cream and butter. If too thick, thin with more cream and butter. Season with salt, pepper, and truffle oil. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2252 broadcast 07-12-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
08-03-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000
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