Spinach & black truffle reduction sauce

1 servings

Ingredients

Quantity Ingredient
4.00 cup veal or duck reduction
1.00 small onion; quartered
½ small carrot; peeled and chopped
½ celery stalk; chopped
1.00 bay leaf
3.00 garlic cloves; peeled
1.00 tablespoon olive oil
4.00 cup fresh spinach; cleaned and stemmed
2.00 garlic cloves; peeled, and
1 sliced very thin
2.00 tablespoon finely-chopped black truffle pieces
2.00 tablespoon truffle butter; see * note

Directions

* Note: See the "Truffle Butter" recipe which is included in this collection.

In a saucepan, over medium heat, combine the reduction, onions, carrot, celery, bay leaf, and garlic cloves. Bring the liquid to a boil and reduce to a simmer. Cook the liquid until it reduces by half, about 20 to 30 minutes. The sauce will become a gloss. Remove the pan from the heat and strain. Set the liquid aside. In a large saute pan, heat the olive oil. When the oil is hot, add the spinach in batches and saute for about 2 to 3 minutes or until the spinach is wilted. Add the garlic slices. Season with salt and pepper. Stir the veal gloss into the pan and bring to a simmer. Stir in the truffle pieces and Truffle Butter. Serve the sauce warm. This recipe yields about 3 cups.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A74 broadcast 11-10-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

11-11-1997

Recipe by: Emeril Lagasse

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