Truffle cognac sauce
A festive Catalan sauce, made with flour and butter, and flavored with truffles and cognac, reduced by half to create a concentrated flavor.
This festive sauce is made with canned truffles and a splash of cognac, to enhance a meat dish.
Ingredients and directions
- Prep time10 min
- Cook time15 min
- Total25 min
- DifficultyEasy
- CostBudget
- Cooking methodCooking in a saucepan
- Estimated cost$2.63 $0.66 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
- Vegetarian
Ingredients
people
- $0.05
- $2.45
- $0.03
- $0.10
Prices from US supermarkets for 2 of 4 ingredients; Belgian prices for the rest.
Directions
- Whisk the flour with a portion of the cold water until it forms a smooth paste. ≈ 4 min
- Melt the butter or margarine in a saucepan over low heat. Then, add the flour, stirring constantly and vigorously.
- Pour the remaining water, preferably lukewarm, then the chopped truffles, cognac, and salt. ≈ 3 min
- Let it simmer until the sauce has reduced by half.
The bill
Truffle cognac sauce
- 2 tablespoons of flattened flour$0.05
- strong cognac$2.45
- salt$0.03
- 30 g of butter or margarine (2 tablespoons, level)$0.10
Total$2.63
that's $0.66 per person
Estimated price; varies by store.
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