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Sauce

Truffles, Itallln Style

A sauce of shallots, Madeira wine, Espagnole sauce, garlic, truffles, butter, and anchovy paste.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Sauce and anchovy are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Truffles, Itallln Style

Ingredients

Directions

  1. In a saucepan, heat the sweet oil with the finely chopped shallots until warm, but do not let it brown.

  2. Add the Madeira wine and reduce the mixture to one-quarter of its original quantity.

  3. Stir in the Espagnole sauce and chopped garlic, then boil for five minutes.

  4. Add the sliced truffles and toss until warmed through.

  5. Incorporate the butter and anchovy paste, tossing until the butter melts, then serve.

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. Sauce + anchovytop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Shallot + garlictop 4% of all pairs
    Smell alikestrong
    Cooked together2,000 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Shallot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together1,677 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Clove + garlictop 10% of all pairs
    Smell alikemoderate
    Cooked together11,368 recipes

    Shared aroma: linalool (floral, citrus).

  5. Truffle + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Madeira wine
Reduced to concentrate its flavour, adding depth and a sweet, nutty aroma to the sauce.
Espagnole sauce
Provides the body and thickness that give the sauce its structure and coating texture.
Butter
Melted in at the end to add richness, a glossy finish and a smooth, silky mouthfeel.
Truffles
Supply the characteristic earthy, aromatic flavour that defines the sauce.
Shallots
Softened gently in oil to build a mild, sweet aromatic base for the sauce.

The step that matters

Reducing the Madeira. Reducing the wine to one-quarter concentrates its sugars and flavour compounds. Reducing too little leaves the sauce thin and sharp; reducing too far or too hot can scorch it and make it bitter.

Swap the clove

How well each one fits the dish's main ingredients (shallot, madeira wine, sauce, garlic, truffle, butter, anchovy):

  1. Capersfits better
  2. Thymefits better
  3. Parsleyfits better
  4. Clovethe original

Fit is the average pairing score against shallot, madeira wine, sauce, garlic, truffle, butter, anchovy. Candidates are from the same food group and used in at least 100 recipes.

“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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