Truffle Sauce

INSTRUCTIONS

• 1
  Clean the fresh truffles of any dirt and finely grate or chop them.
• 2
  Melt the butter in a pot over medium heat.
• 3
  Add the chopped garlic and sauté for about 1 minute until it becomes fragrant.
• 4
  Add the all-purpose flour and fry it while stirring constantly for about 2 minutes until it turns lightly golden. This will create a base for the sauce (a light roux).
• 5
  Add the grated truffles to the pot and mix with the roux. Let the mixture cook for about 1 minute to allow the truffles to release their aroma.
• 6
  Gradually pour the beef broth and cream into the pot. Stir continuously to achieve a smooth consistency.
• 7
  Let the sauce simmer over medium heat for about 10 minutes to allow the truffles to dissolve and blend with the other ingredients. Stir occasionally to prevent the sauce from burning.
• 8
  Season the sauce with salt and pepper to taste. Be cautious with the salt, as truffles naturally contain saltiness.
• 9
  Before serving, strain the sauce through a fine sieve or strainer to remove larger pieces of truffles and achieve a smooth consistency.
• 10
  You can serve the finished truffle sauce with various dishes, such as meat dishes (beef, lamb), roasted vegetables, or ravioli.