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Truffle Gravy

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Serves 1


2 tablespoons Sabatino Tartufi Truffle Flour 

½ teaspoon Sabatino Tartufi Truffle Salt
¼ teaspoon ground black pepper 

4 tablespoons unsalted butter 

1 yellow onion, small dice 

2 cups low sodium chicken broth or stock, or turkey drippings, heated 

1 tablespoon heavy cream


  1. In a small bowl, whisk together the truffle flour, salt, and pepper; set aside. 

  2. In a medium saucepan, over low heat, melt the butter. Add the onions, and sauté the onions for about 25 minutes, until caramelized; use a spatula to stir occasionally, to prevent burning. 

  3. Sprinkle the truffle flour mixture into the pan and whisk to incorporate. Cook for 1 minute, pour in the hot stock, bring to a boil; cook for about 10-12 minutes, until the mixture has thickened. Whisk in the cream, if desired.



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