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Truffles Au Jus

Truffles cooked in stock and red wine, then boiled in beef jus and served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Red wine and beef are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,017 recipes. Both carry gamma-nonanolactone, which smells coconut, sweet. The science ↓

Truffles Au Jus

Ingredients

Directions

Prepare and stew

  1. Wash and pick the truffles.

  2. Stew the truffles in good stock with the red wine.

Finish and serve

  1. Drain the truffles and boil them in the jus de veau or beef for 15 minutes.

  2. Serve the truffles in a hot dish.

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. Red wine + beeftop 12% of all pairs
    Smell alikemoderate
    Cooked together1,017 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  2. Truffle + beeftop 14% of all pairs
    Smell alikemoderate
    Cooked together412 recipes

    Shared aroma: 3-ethylphenol (must).

  3. Truffle + red winetop 19% of all pairs
    Smell alikelow
    Cooked together75 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

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

What each ingredient does

Truffles
The main ingredient, supplying the earthy aroma that defines the dish.
Good stock
Provides moisture and a savoury liquid for gently stewing the truffles.
Red wine
Adds acidity and depth of flavour to the stewing liquid.
Jus de veau or beef
Contributes rich, savoury body to the final sauce the truffles are boiled in.

The step that matters

Boiling the truffles in the jus for 15 minutes. Truffle aroma comes from volatile compounds that escape with prolonged heat, so the time in the hot jus affects how much fragrance remains when the dish is served.

“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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