Black Truffle Sauce

• 1 leek (white and pale green parts only), finely chopped
• 1 3/4 cups finely chopped shallot (10 ounces)
• 3 garlic cloves, finely chopped
• 2 cups dry white wine
• 2 large fresh thyme sprigs
• 1 1/4 ounces preserved black truffles (preferably winter truffles), finely chopped
• 4 cups chicken stock or low-sodium chicken broth
• 4 cups heavy cream
• 1/4 teaspoon black or white truffle oil, or to taste

1. Wash chopped leek in a bowl of cold water, then lift out and drain (do not pat dry).
2. Steam leek, shallot, and garlic (in any water clinging to leeks) in a 4-quart heavy saucepan, covered, over low heat, stirring occasionally, until softened, about 6 minutes.
3. Add wine, thyme, and truffles and boil, uncovered, until most of liquid is evaporated, about 12 minutes.
4. Add stock and boil until reduced to about 2 cups, about 25 minutes.
5. Stir in cream and simmer, stirring occasionally, until reduced to about 2 3/4 cups, about 40 minutes.
6. Pour mixture through a fine sieve into another saucepan, pressing on and discarding solids.
7. Whisk in truffle oil and season with salt and pepper.

only, shallot, garlic, white wine, thyme, black truffles, chicken stock, heavy cream, black

Taken from www.epicurious.com/recipes/food/views/black-truffle-sauce-107227 (may not work)