I had to include this spectacular sauce recipe as you can use it with fish, shellfish, meat, pasta, you name it! To die for! Granted, it’s weird photograph, but it is the actual sauce and nothing else!
Makes about 2 cups
1 leek (white and pale green parts only), finely chopped
1 3/4 cups finely chopped shallot (10 ounces)
3 garlic cloves, finely chopped
2 cups dry white wine
2 large fresh thyme sprigs
1 1/4 ounces preserved black truffles (preferably winter truffles), finely chopped
4 cups chicken stock or low-sodium chicken broth
4 cups heavy cream
1/4 teaspoon black or white truffle oil, or to taste
Wash the chopped leek in a bowl of cold water, then lift out and drain (do not pat dry). Steam the leek, shallot, and garlic (in any water clinging to leeks) in a 4-quart heavy saucepan, covered, over low heat, stirring occasionally, until softened, about 6 minutes. Add the wine, thyme, and truffles and boil, uncovered, until most of liquid is evaporated, about 12 minutes.
Add the stock and boil until reduced to about 2 cups, about 25 minutes. Stir in the cream and simmer, stirring occasionally, until reduced to about 2 & 3/4 cups, about 40 minutes. Pour mixture through a fine sieve into another saucepan, pressing on and discarding solids. Whisk in truffle oil and season with salt and pepper.