Recipe
Spinach And Black Truffle Reduction Sauce
Ingredients
- 4 cups veal or duck reduction
- 1 small onion, quartered
- 1/2 small carrot, peeled and chopped
- 1/2 celery stalk, chopped
- 1 bay leaf
- 3 cloves of garlic, 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
Directions
- 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.
Recipe Details
- Source: Emeril Live EM1A74E
- Dish Type: Sauces
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