October 10, 2020
TRUFFLE HAZELNUT SAUCE

by chef Janine van der Nest of Manor House Restaurant
Makes 2 ¾ cups
INGREDIENTS
2 leeks, white and pale green parts only, finely chopped
1 onion, finely chopped
20ml black garlic
½C toasted hazelnuts
2C dry white wine
2 large, fresh thyme sprigs
2t black truffle oil
4C chicken stock
4C heavy cream
METHOD