• 1 pound black truffle butter
  • 16 ounces all-purpose flour
  • 4 quarts heavy cream
  • 1 quart of milk (approximately)
  • Salt to taste


  • Melt butter over low heat and flour.
  • Cook until just bubbly.
  • Add heavy cream slowly while whisking continuously.
  • Thin with milk to desired consistency.
  • Salt to taste.
  • We like to use this for Black Truffle Croque Monsieur and flatbreads.
joe coffee Provincetown

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