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Truffle cream sauce advice (for tonight)

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  • LisaPizza Dec 31, 2001 09:11 AM
  • 5

I'm going to make pasta with truffle cream sauce for dinner tonight, but I realize that I really only know how to make white sauce. Can I just reduce cream with the shaved truffle in it? I don't want to add anything that will interfere with the truffle. And for that matter, how much cream should I start with for two people, and how much should I reduce it? Thanks!

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  1. Use about 750 ml 0f cream to reduce until desired thickness, I would only add the truffle close to the end of cooking the sauce (that is enough time to penetrate the sauce)750 ml will give you a fair amount of suce for 2.
    Cheers
    JR

    3 Replies
    1. re: jason

      Thanks, Jason!

      1. re: LisaPizza

        I would suggest, if I may: shave the truffle very thinly at the table, and sprinkle delicately onto each plate. You want the diner to participate in the ritual. The heat of the sauce and pasta will be enough to maximize the perfume. Personally, in preparing the sauce I use cream, some emulsified butter, salt and crushed white pepper. While I have great fondness for truffles, my wife adores them - the joy for me is the sparkle in her eyes. May all your efforts be so appreciated. Happy New Year!

        1. re: AZ

          Thanks, AZ. That was my plan, actually. . . use some of the truffle in the sauce and the rest shaved on at time of serving. I am ADDICTED to truffles; in fact, my husband brought home truffle sauce last night along with the truffle for tonight's dinner, and at this point, there are only dregs left in the jar. :-) Happy New Year to you as well!

    2. Yes, don't add the truffle until the end. The aroma will dissipate. The only fresh truffle I ever cooked I did simply for breakfast in some scrambled eggs. I remember wishing I had heated the plates, as the aroma was greatly reduced by the time I took it to my husband 15 feet away in bed. It was still delicious, however.