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β’ 1 cup heavy cream β’ 2 tbsp butter β’ 1 small shallot (or ~2 tbsp finely minced onion) β’ 1 clove garlic, minced β’ 2 tsp black truffle paste (start here) β’ ΒΌββ cup finely grated parmesan β’ 1β2 tbsp mascarpone or sour cream β’ 1β2 tsp lemon juice (optional but recommended) β’ Salt & black pepper
1. Melt butter over medium-low heat 2. Cook shallot + garlic until soft and fragrant 3. Add heavy cream, simmer gently 8β12 minutes until it thickens to a gravy-like consistency 4. Stir in truffle paste once reduced (keeps flavor clean) 5. Make it thick + silky 6. Lower heat, stir in parmesan gradually 7. Add mascarpone (richer) or sour cream (more tangy) 8. Add a small squeeze of lemon juice 9. Salt + pepper to taste
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