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Sauce

Perizueux Sauce

A Madeira-based sauce enriched with truffle essence and chopped truffles, served with small entries or timbales.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Veal and truffle work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 815 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Perizueux Sauce

Ingredients

Directions

Prepare

  1. Prepare Madeira Sauce as directed.

Reduce the sauce

  1. Add ½ cup of very strong veal stock to the half-glaze and reduce it.

  2. Keep the sauce a little thicker than usual.

Finish and serve

  1. Finish by adding ⅙ pint of truffle essence and 3 ounces of chopped truffles per quart of Madeira Sauce.

  2. Serve with small entries, timbales, or similar dishes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Veal + truffletop 11% of all pairs
    Smell alikelow
    Cooked together815 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Sauce + truffletop 22% of all pairs
    Smell alikelow
    Cooked together1,490 recipes
  3. Sauce + vealtop 27% of all pairs
    Smell alikelow
    Cooked together2,072 recipes

    Shared aroma: decanoic acid (soapy, waxy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Madeira sauce
Forms the base of the sauce, supplying its main body and wine-based flavor.
Veal stock
Adds meaty depth and body, and reducing it concentrates its flavor and thickens the sauce.
Truffle essence
Adds concentrated truffle aroma and flavor to the finished sauce.
Chopped truffles
Contribute texture and a fresh, earthy truffle aroma.

The step that matters

Adding the truffles at the end. Truffle aroma is volatile and fades with prolonged heat, so adding the truffle essence and chopped truffles at the finish keeps their scent and flavor stronger in the sauce.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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