Truffled Madeira Sauce: Part of a Southern Christmas Dinner

This recipe is part of a Southern Christmas Dinner. It is adapted from Frank Stitt’s Southern Table (Artisan).

4 tablespoons unsalted butter
4 shallots finely minced
Leaves from 2 sprigs of thyme
About 1 ounce of thinly sliced black truffle
6 tablespoons Sercial or Verdelho Madeira
3 cups chicken broth
Kosher salt and freshly ground black pepper

D’Artagnan sells truffle butter, which is an adequate replacement for truffles. Substitute the truffle butter for an equal amount of unsalted butter.

1)Melt 2 teaspoons of the butter in a small saucepan over medium heat. Add the shallots, thyme and truffle and cook, stirring, until the shallots are soft, 3 to 4 minutes.

2)Add the Madeira and stir to deglaze the pan. Reduce the liquid until it becomes a syrupy glaze, a few minutes. Add the chicken broth and reduce by half, about 15 minutes.

3)Whisk in the remaining butter, a few teaspoons at a time, making sure it is incorporated before you add more. Season with salt and pepper to taste. Pour in a sauceboat and bring to the table.

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