Regence sauce Recipe

• 2oz mirepoix
• 5 oz rhine wine
• 1 tblspn chopped truffle peels or 1/4 cup truffle essence
• 13/4 cup demi gloss
• 1/2 cup butter

1. 1. gently cook mirepoix with butter until soft.
2. 2. moisten with rhine wine and reduce the mixture by half.
3. 3. add truffle and demi glace and bring to a simmer.

mirepoix, rhine wine, truffle peels, demi gloss, butter

Taken from cookeatshare.com/recipes/regence-sauce-9652 (may not work)