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Sauce

How to Prepare Truffled Chaufroix-sauce

A sauce thickened with truffles, made from brown or white chaufroix sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Truffle and wine work together. They rank in the top 21% of all ingredient pairs, and cooks put them together in 344 recipes. Both carry 3-ethylphenol, which smells must. The science ↓

How to Prepare Truffled Chaufroix-sauce

Ingredients

Directions

  1. Thicken the chaufroix sauce on ice, stirring it.

  2. Once thickened, add the chopped black truffles and mix well to combine.

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. Truffle + winetop 21% of all pairs
    Smell alikelow
    Cooked together344 recipes

    Shared aroma: 3-ethylphenol (must).

  2. Sauce + truffletop 22% of all pairs
    Smell alikelow
    Cooked together1,490 recipes
  3. Sauce + winetop 32% of all pairs
    Smell alikelow
    Cooked together1,936 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Chaufroix sauce
Forms the base of the sauce and provides the body that coats the food it is spread on.
Black truffles
Add a deep, earthy aroma and flavour to the sauce.

The step that matters

Thickening the sauce on ice. Stirring the sauce while it cools evenly thickens it to a smooth, spreadable consistency. Adding the truffles before it has thickened can leave the texture thin and uneven.

“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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