Truffle Cream Sauce

A cream sauce that uses truffle oil
Prep Time: 15 minutes
Cook Time: 45 minutes
Course: Elements
Keyword: Italian, Pasta, Truffle Sauce
Cooking Method: Stovetop
Food Category: Vegetarian
FoodOrDrink: Food
Element: Sauces


  • 1/2 Stick Butter I use salted here
  • 1 cup Heavy Whipping Cream
  • 1 cup White Cooking Wine
  • 1/2 cup Parmesan Freshly grated. Use up to 2 cups if you like.
  • 3 cloves Garlic Minced
  • 2 tbs Truffle Oil Consider 4 tbs if not adding the optional truffle
  • 1 ea Black Summer Truffle Optional – Could sub other truffle too


  • Melt your butter over low heat in a large sauce pan (might even need a pot if you don't have a tall sauce pan). Add the garlic. Stir for a bit..
  • Add the wine. Continue to cook and stir a bit. Enjoy the aromas.
  • Add the cream. Stir and heat until well blended. You can get this to darn near boiling if need be.
  • Cut the heat considerably. SLOWLY add small amounts of cheese and stir as you go. This will ensure it melts and blends well rather than clumping.
  • Continue to reduce the sauce down over a simmer until it's reached your desired viscosity.
  • Remove the sauce from the heat source. Add the truffle oil. Stir until blended in.
  • Grate in the black summer truffle. I used an entire HALF truffle here. All depends on the truffle itself. Taste the sauce as you go.


  • This isn’t as hearty as my Alfredo Sauce.  It’s a bit lighter (although not much) and certainly has a stronger truffle taste.  
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