Betsy’s No Garlic Truffle Cream Sauce

 By Betsy Vail 08/14/20

Ingredients:

• 4 c heavy cream
• 1 tsp truffle zest
• ¾ tsp onion powder
• 1 tsp salt
• ⅛ tsp pepper
• 3 Tbs Wondra flour (to desired thickness)
• 8 oz. truffle peelings, drained (I have used Himalayan black winter truffle peelings, and I have used Italian black summer peelings. Both varieties are delicious!)
• Parmigiano-reggiano cheese, shaved (for garnish)

Note: Save the juice from the jar or can for another sauce or recipe! You don’t want to waste this liquid treasure! 

Note 2: Truffles come in different colors, seasons, and from different global regions. They are also available in carpaccio (sliced in olive oil) or in peelings (sliced in water). Please use whatever works for your budget and taste. 

Directions:

1. In a medium sized sauce pan, whisk together the cream, truffle zest, onion powder, salt, pepper, and Wondra flour. Slowly simmer on medium heat. 
2. Gently stir in the sliced truffles. Continue to gently stir and bring the sauce to a medium heat.
3. Taste and adjust seasoning if desired.
4. Spoon over pasta, chicken, or steak and prepare to light up and have your soul sing! This is a REAL treat!
   
   

Creative Considerations:

• Truffles have such a wonderful, delicate flavor that it’s a veritable sin to add anything that would detract from them. This being said, one might still wish to add a small splash of white wine if desired.
• Substitute sautéed sliced mushrooms of your choice.
  
  

This is so good you won’t want to waste a drop. You will literally want to lick the pan and plates clean! I’m hooked on a peeling!

 Italian black summer peelings shown.

Yum