Spinach and Black Truffle Reduction Sauce

• 4 cups veal or duck reduction
• 1 small onion, quartered
• 1/2 small carrot, peeled and chopped
• 1/2 celery stalk, chopped
• 1 bay leaf
• 3 cloves of garlic, peeled
• 1 tablespoon olive oil
• 4 cups fresh spinach, cleaned and stemmed
• 2 garlic cloves, peeled and sliced very thin
• 2 tablespoons finely chopped black truffle pieces
• 2 tablespoons Truffle Butter

1. In a saucepan, over medium heat, combine the reduction, onions, carrot, celery, bay leaf, and garlic cloves.
2. Bring the liquid to a boil and reduce to a simmer.
3. Cook the liquid until it reduces by half, about 20 to 30 minutes.
4. The sauce will become a gloss.
5. Remove the pan from the heat and strain.
6. Set the liquid aside.
7. In a large saute pan, heat the olive oil.
8. When the oil is hot, add the spinach in batches and saute for about 2 to 3 minutes or until the spinach is wilted.
9. Add the garlic slices.
10. Season with salt and pepper.
11. Stir the veal gloss into the pan and bring to a simmer.
12. Stir in the truffle pieces and truffle butter.
13. Serve the sauce warm

veal, onion, carrot, celery stalk, bay leaf, garlic, olive oil, fresh spinach, garlic, truffle butter

Taken from www.foodnetwork.com/recipes/emeril-lagasse/spinach-and-black-truffle-reduction-sauce-recipe.html (may not work)