Truffle Sauce

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  • Level: Easy
  • Total: 1 hr
  • Prep: 10 min
  • Inactive: 45 min
  • Cook: 5 min
  • Yield: about 2 cups sauce
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1/2 pound butter, at room temperature

1/4 cup white truffle oil

1 cup white wine

1 tablespoon minced shallots

1 teaspoon chopped garlic


Freshly ground white pepper

1/2 cup heavy cream

1 small black truffle

Chives, for garnish


  1. 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.