Ok, this is definitely not your grandmother’s gravy. Hedonistic, decadent or 1% doesn’t even begin to describe this recipe… because you are not just shaving half an ounce of white truffles on top of something but you are using a whole pound of solid white truffles for the base of the gravy. Both the recipes and the truffles in this case were courtesy of my friends at Truffle Shuffle. The surprising delight for me was the discovery that Bulgaria is a major producer of white truffles.
serves: 10-15 difficulty: easy prep time: 20 min
- 1 lbs white truffles. I used Bulgarian ones – they are a quarter of the price of the Italian ones (and just as good).
- 1/2 cup (3 oz) butter
- 2/3 cup flour
- 4 cups turkey roasting stock – i.e. the juice from the pan in which you roasted the turkey but with the fat skimmed off.
- 1 2/3 cup cream
First you need to thoroughly clean the truffles with a brush (old tooth brush?), if they are not cleaned already.
Wash them and chop them coarsely.
In a sauce pot over medium heat, melt the butter, and lightly sauté the chopped white truffles. Season with sea salt.
Add the flour and stir well.
Pour the juice from the turkey roasting pan in a cup or bowl, wait a few min for the fat to float to the top and settle, and pour off the fat.
Add the cream and turkey roasting stock to the white truffle mixture, and whisk until fully incorporated.
Bring it to a boil and simmer vigorously for ten minutes.
Take off the stove and let cool enough so that you can put it in the food processor. Blend the veloute until perfectly smooth and homogenous. Strain through the chinoise.
You can serve immediately with the turkey or freeze for later use.
Note that you can serve this veloute as soup. If you don’t have turkey roasting stock you can use regular chicken stock.
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