This recipe, which accompanies the Potato Fritters with Truffles, comes to us courtesy of Georges Blanc, the famed French author, restaurateur, and hotelier.

Martha Stewart Living Television, Martha Stewart Living Television

Gallery

Recipe Summary

Yield:
Makes about 1 cup
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small nonreactive saucepan, combine wine and shallots. Bring to a boil, and cook until 1 tablespoon of liquid remains, about 5 minutes. Add cream, and reduce slightly. Add butter, a few pieces at a time, whisking constantly until fully incorporated. Work on and off heat as necessary to prevent sauce from breaking (separating). Pass through a fine-mesh sieve. Add curry, lemon juice, salt, and pepper. Add truffle juice, if desired. Set aside and keep warm.

    Advertisement
Advertisement

Reviews