Creamy truffle sauce

Ingrédients :

• 20 g butter
• 15 g flour
• 1l heavy cream
• 1 chicken stock cube 
• 6 cl truffle-infused alcohol
• 40 g truffles preserved in alcohol

Préparation :

• Over low to medium heat, melt the butter and add the flour all at once. Gradually whisk in the cream to make the sauce, stirring continuously to prevent lumps from forming and achieve a smooth, even consistency.
• Gradually add the truffle-infused alcohol and the finely crushed truffles.
• Prepare the sauce the day before to allow the flavours to fully infuse into the cream.
• When ready to serve, gently reheat the sauce separately and pour it over your choice of meat and vegetable dishes.

Tip :

Add a few thin slices of fresh truffle just before serving for an extra refined and elegant touch.