Black Truffle and Bone Marrow Sauce
Chef Jason Wilson of Crush - Seattle, WA
Adapted by
April 2009
Yield:Approximately 8 ounces

1 tablespoon diced raw bacon fat
2 tablespoons minced shallots
½ teaspoon minced garlic
1 teaspoon chopped fresh thyme
½ cup diced winter black truffle
1 tablespoon butter
1 cup chicken stock
¼ cup veal demi glace
1 cup diced raw bone marrow, soaked in milk for 24 hours
6 grams Texturas Xantana
¼ teaspoon squid ink
½ teaspoon truffle oil

Heat the butter in a sauté pan over medium heat. Sweat the bacon fat, shallots, garlic, thyme, and truffles until the shallots are soft. Add the chicken stock and veal demi glace and bring to a simmer. Add the bone marrow and simmer for 1 minute, or just until the bone marrow is heated through, but not yet rendering its fat. Immediately transfer the liquid to a blender. Blend on high and sprinkle in the Xantana a pinch at a time. Incorporate the squid ink and truffle oil.