Madeira sauce with summer truffle and chanterelles

11 September 2006
Madeira sauce with summer truffle and chanterelles


(serves one)

60ml Madeira sauce
10g butter
15g chopped chanterelles
1tbs courgette balls (small parisienne cutter)
1tbs blanched and peeled broad beans
1tbs chopped cooked crayfish tails
2tsp tomato concassé
2tsp summer truffle julienne
Fresh thyme leaves, to taste
Salt and pepper
Truffle vinegar, to taste

Heat through the Madeira sauce. In a small saucepan, melt the butter. When it sizzles, saut‚ chanterelles for a minute. Add the courgettes and the beans and heat through.

Strain the vegetables and add to the sauce, along with the crayfish tails, tomato, truffle julienne and thyme.

Check the seasoning and add a few drops only of truffle vinegar.

!](#) -
Add chanterelles and summer truffles
![ -
Add a few drops of truffle vinegar

Photo © Sam Bailey

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking