Spinach And Black Truffle Reduction Sauce

Recipe Ingredients

4 cups	948ml	Veal or duck reduction
1 cup	62g / 2.2oz	Onion - quartered (small)
1/2 cup	55g / 1.9oz	Carrot - peeled and chopped (small)
1/2		Celery stalk - chopped
1		Bay leaf
3		Garlic cloves - peeled
1 tablespoon	15ml	Olive oil
4 cups	948ml	Fresh spinach - cleaned and stemmed
2		Garlic cloves - peeled, and
		Sliced very thin
2 tablespoons	30ml	Finely-chopped black truffle pieces
2 tablespoons	30ml	Truffle Butter - see * Note

Recipe Instructions

* Note: See the "Truffle Butter" recipe which is included in this collection.

In a saucepan, over medium heat, combine the reduction, onions, carrot, celery, bay leaf, and garlic cloves. Bring the liquid to a boil and reduce to a simmer. Cook the liquid until it reduces by half, about 20 to 30 minutes. The sauce will become a gloss. Remove the pan from the heat and strain. Set the liquid aside.

In a large saute pan, heat the olive oil. When the oil is hot, add the spinach in batches and saute for about 2 to 3 minutes or until the spinach is wilted. Add the garlic slices. Season with salt and pepper. Stir the veal gloss into the pan and bring to a simmer. Stir in the truffle pieces and Truffle Butter. Serve the sauce warm.

This recipe yields about 3 cups.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A74 broadcast 11-10-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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