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PIMONTAISE SAUCE (Recipe)

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PIMONTAISE SAUCE (Recipe)



Finely dice 2 large onions and brown in clarified butter. Strain, then cook in a good broth, skimming off all the fat. Blend in enough bchamel sauce to accompany an entre, together with 225 g diced Piedmont truffles and 2-tablespoons pine kernels (nuts). After the sauce has boiled for a short while, add a little chicken glaze, a little garlic butter, and the juice of 1 lemon. (The quantity of truffles can be reduced without affecting the recipe.


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