Show: Emeril Live
Episode: No Reservations
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Total:
1 hr
Prep:
10 min
Inactive:
45 min
Cook:
5 min
Yield:
about 2 cups sauce
Level:
Easy

Ingredients

Directions

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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

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