Spinach and black truffle reduction sauce

1 Servings

Ingredients

Quantity Ingredient
4 cups Veal or duck reduction
1 small Onion; quartered
½ small Carrot; peeled and chopped
½ Celery stalk; chopped
1 Bay leaf
3 Garlic cloves; peeled
1 tablespoon Olive oil
4 cups Fresh spinach; cleaned and stemmed
2 Garlic cloves; peeled, and sliced very thin
2 tablespoons Finely-chopped black truffle pieces
2 tablespoons 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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