Cream sauce with black truffles
Cream sauce with black truffles4.90 out of 50 based on 20 voters.
50 grams of black summer truffles
0.5 liters of cream (for cooking)
40 ml olive oil salt, pepper, parsley
Oil is heated to a temperature of frying, and then be removed from the hot plate and put the oil in a fine grating truffles. Add salt and pepper to taste. In a separate vessel is broken down and the cream is added to it with truffles mixture, stirring until the homogenous mixture. Parsley is added according to the purpose of the sauce.