This recipe is an accompaniment for Crown of Shrimp with Truffle Sauce .

　　

Ingredients

Makes about 2 cups

　　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

　　

Step 1

Wash chopped leek in a bowl of cold water, then lift out and drain (do not pat dry). 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. Add wine, thyme, and truffles and boil, uncovered, until most of liquid is evaporated, about 12 minutes.

　　

Step 2

Add stock and boil until reduced to about 2 cups, about 25 minutes. Stir in cream and simmer, stirring occasionally, until reduced to about 2 3/4 cups, about 40 minutes. Pour mixture through a fine sieve into another saucepan, pressing on and discarding solids. Whisk in truffle oil and season with salt and pepper.