Spinach and Black Truffle Reduction Sauce

Name: Spinach and Black Truffle Reduction Sauce
Yield: about 3 cups
Ingredients: 4 cups veal or duck reduction; 1 small onion, quartered; 1/2 small carrot, peeled and chopped; 1/2 celery stalk, chopped; 1 bay leaf; 3 cloves of garlic, peeled; 1 tablespoon olive oil; 4 cups fresh spinach, cleaned and stemmed; 2 garlic cloves, peeled and sliced very thin; 2 tablespoons finely chopped black truffle pieces; 2 tablespoons Truffle Butter

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Level: Easy

Yield: about 3 cups

Level: Easy

Yield: about 3 cups

Ingredients

4 cups veal or duck reduction

1 small onion, quartered

1/2 small carrot, peeled and chopped

1/2 celery stalk, chopped

1 bay leaf

3 cloves of garlic, peeled

1 tablespoon olive oil

4 cups fresh spinach, cleaned and stemmed

2 garlic cloves, peeled and sliced very thin

2 tablespoons finely chopped black truffle pieces

2 tablespoons Truffle Butter

Directions

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.