Truffle Sauce

• 1/2 pound butter, at room temperature
• 1/4 cup white truffle oil
• 1 cup white wine
• 1 tablespoon minced shallots
• 1 teaspoon chopped garlic
• Salt
• Freshly ground white pepper
• 1/2 cup heavy cream
• 1 small black truffle
• Chives, for garnish

1. In a mixing bowl, mix the butter and truffle oil together.
2. Place the butter on plastic wrap, form a log and wrap tightly.
3. Refrigerate until firm.
4. In a saucepan, combine the white wine, shallots and garlic.
5. Season with salt and white pepper.
6. Bring the liquid to a boil and cook for 3 minutes.
7. Stir in the cream and cook for 1 minute.
8. Cut the butter into 1-inch pieces.
9. Reduce the heat to medium-low and whisk in the butter, 1 piece at a time.
10. Reduce the heat to low and keep the sauce warm.
11. Garnish with shaved truffles and chives.

butter, truffle oil, white wine, shallots, garlic, salt, freshly ground white pepper, heavy cream, black truffle, chives

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