French Truffle Velouté | Velvety & Aromatic

Peel and finely chop the shallots and the garlic clove. Gently clean the fresh autumn truffle with a soft brush. Set aside a small piece of the truffle (about 5 g) for garnish later, and finely chop the remaining truffle.

Melt 20 g of butter in a pot over medium heat. Sauté the shallots and garlic for about 3 minutes until translucent, without letting them brown. Briefly add the finely chopped truffle and thyme sprigs and gently sweat for 1 minute until the captivating aroma unfolds.

Stir in the remaining 20 g of butter, sprinkle the smooth wheat flour over it, and cook while stirring constantly for 1 minute. Deglaze with the white wine and reduce by half.