Madeira Truffle Sauce

• 2 tablespoons unsalted butter
• 1 tablespoon chopped shallots
• 1/2 cup dry Madeira or Sherry
• 1 cup demiglace (see note)
• 1/2 teaspoon potato starch, dissolved in 1 tablespoon water
• Salt and freshly ground black pepper to taste
• 1 large black truffle, shaved with a vegetable peeler or truffle slicer, or 1/4 cup truffle peelings, finely chopped
• 1 tablespoon Cognac

1. Melt the butter in a saucepan and add the shallots.
2. Cook gently over low heat for about 2 minutes, until the shallots are soft but not brown.
3. Add the Madeira, bring the mixture to a boil and reduce it by half to concentrate the flavor.
4. Mix in the demiglace, return the mixture to a boil and add the dissolved potato starch and salt and pepper to taste.
5. Just before serving, add the chopped truffles and Cognac.
6. Bring the mixture to a boil, cover tightly to prevent the aroma from evaporating and serve as soon as possible with the truffled potatoes Sarladaise (see recipe) or with meat.

unsalted butter, shallots, dry madeira, demiglace, potato starch, salt, black truffle, cognac

Taken from cooking.nytimes.com/recipes/4676 (may not work)