Potato Truffle Sauce Recipe - Cooking Index
Potato Truffle Sauce Recipe - Cooking Index
| 1 1/2 cups | 355ml | White chicken stock |
| 1 cup | 146g / 5.1oz | Idaho potatoes - peeled, diced small |
| 1 tablespoon | 15ml | Cream |
| 1 tablespoon | 15ml | Unsalted butter |
| Salt - to taste | ||
| Freshly ground black pepper - to taste | ||
| Truffle oil - optional |
Boil the potatoes until very tender in the chicken stock. Using a hand-held mixer, puree until very smooth. Incorporate the cream and butter. If too thick, thin with more cream and butter. Season with salt, pepper, and truffle oil.
This recipe yields 4 servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2252 broadcast 07-12-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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