Truffle White Sauce
This sauce is nothing more than a traditional roux with truffle salsa in it, but it's a superb addition to any pasta or fried dish (like arancini).
- 2 tsp truffle salsa
- 100g salted butter
- 50g plain flour
- 1 pint whole milk
- Melt the butter on a low heat in a pan
- Add the flour and mix with the butter until you have a loose paste
- Ensure you cook off the paste for a short while so the sauce doesn't taste like raw flour
- Add the milk bit by bit, keeping it moving with a whisk. It will go through phases of being thick and loose, and as you introduce more milk and heat it will thicken up
- It's important to keep the sauce moving to ensure no lumps form or the sauce starts to burn on the pan
- Once the roux is finished, add the truffle salsa to taste, adding salt if needed
You can prepare the sauce days in advance and reheat for serving by adding a bit of milk to loosen it up. If you burn the sauce, there's no saving it, start again.
I first had this sauce at one of the San Carlo restaurants years ago, served with truffle ravioli, so I had to steal it to do it with arancini at some point.