This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe should be safe for those with GERD.
This recipe is safe for those who are sensitive to gluten. Use garbanzo flour in this dish.
"An ounce of sauce covers a multitude of sins." -Anthony Bourdain, Chef
I was at a fancy restaurant in London when I had this sauce again for the first time in ages and ages. The thing is that Sauce Royale is a super creamy sauce made with difficult to acquire ingredients, like truffles, and rich ingredients including butter and cream. The version that I had was so light and tasty that I thought I would take a pass at making my own version.
First off was a trip to the bible of French cookery: the Larousse Gastronomique. The recipe in this amazing encyclopedia of cooking has a ton of butter, flour, and chicken stock cream, along with a healthy dose of black truffles and sherry.
After a lot of consideration and a bit of trial and error, this approximation of the classic Sauce Royale recipe is surprisingly wonderful. Granted, black truffle oil (you want black truffle and not white truffle because the flavor is a bit more intense) is not inexpensive, but the remaining ingredients are pretty easy to find for most people. It's best to start with your own, freshly made chicken stock, but that’s not always practical, either. Try to find some good quality frozen chicken stock, with as little salt as possible, for this recipe. Reducing the chicken stock to help intensify the flavor is key.
I prefer to use garbanzo flour rather than wheat flour for this recipe, and not just because I have Celiac disease: Garbanzo flour has a great nutty flavor and is a thickening agent as good as or even better than white flour. That paired with the truffle oil, chicken stock, frothed milk, and a touch of sherry makes a terrific, silky sauce.
Servings: 2 | Serving size: about 1/4 cup
Cooking time: 60 minutes
This recipe can easily be multiplied but does not keep or reheat well.
Place the chicken stock in a small saucepan over medium heat.
Simmer the chicken stock and allow it to reduce until there is about 1/4 cup of stock. Remove and set aside.
Place the milk in a small saucepan over medium heat.
Simmer and reduce the milk until there is about 1/4 cup of milk. Whisk the milk frequently and do not allow the milk to boil. When the milk is sufficiently reduced, remove it from heat and set aside.
Place the truffle oil in a small saucepan over medium high heat.
Add the flour.
Cook for about one minute, whisking continuously, until smooth.
Slowly add the reduced chicken stock while whisking continuously.
Add the reduced milk as the sauce thickens. Whisk continuously to lightly froth the milk.
Add the salt and sherry.
Cook for about 30 seconds, whisking, until the sauce is thick, then serve immediately.
Serving size: about 1/4 cup
|Calories 136||Calories from Fat 90|
|% Daily Value|
|Total Fat 10g||12%|
|Saturated Fat 3g||16%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 7g||3%|
|Dietary Fiber <1g||1%|
|Vitamin K <1mcg|