Ingredients:

  • 2 tablespoons (30g) unsalted butter
  • 1 tablespoon (15ml) olive oil
  • 1 small shallot, finely chopped
  • 3 cloves garlic, minced
  • 1 cup (240ml) heavy cream
  • 1 tablespoon (15g) truffle oil (or to taste)
  • ¼ cup (25g) grated Parmesan cheese
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Optional: finely chopped fresh parsley for garnish

Instructions:

  1. Heat the butter and olive oil in a medium saucepan over medium heat. Add the chopped shallot and garlic; sauté until translucent and fragrant, about 3-4 minutes.
  2. Slowly pour in the heavy cream, stirring constantly to combine with the aromatics. Increase the heat slightly to bring the mixture to a gentle simmer.
  3. Stir in the truffle oil and grated Parmesan cheese. Reduce heat to low and let simmer for 5-7 minutes, or until slightly thickened.
  4. Remove from heat and season with salt and freshly cracked black pepper to taste. Adjust truffle oil if more earthiness is desired.
  5. Garnish with fresh parsley if desired, and serve warm over your chosen dish.