Spinach and Black Truffle Reduction Sauce
| Yield: | 1 Servings |
| Categories: | Side dishes |
| 4 | c | Veal or duck reduction |
| 1 | sm | Onion; quartered |
| 1/2 | sm | Carrot; peeled and chopped |
| 1/2 | Celery stalk; chopped | |
| 1 | Bay leaf | |
| 3 | Garlic cloves; peeled | |
| 1 | tb | Olive oil |
| 4 | c | Fresh spinach; cleaned and stemmed |
| 2 | Garlic cloves; peeled, and sliced very thin | |
| 2 | tb | Finely-chopped black truffle pieces |
| 2 | tb | Truffle Butter; see * Note |
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