Cut the shallots in half and clean them. Then slice them in thin slices. In total you need 250 grams. Now pour a drizzle of oil in a medium sized pot and glaze the shallot with the salt. Meanwhile clean the cloves of garlic and slice them in thin slices as well. Add it to the shallot and glaze it for another couple minutes. Once softened deglaze the pan with the white wine and the sherry. Also add the vegetable broth, the cream, the black pepper grains, the coriander seeds and the bay leaves. Now let this simmer on a low heat till half of the liquid has evaporated. I did a stupid thing and forgot to place the bay leaves and spices in a sieve, please be sure to do this or removing them will be a challenge. Once removed add the crème fraiche, the preserved truffle liquid and the preserved truffle. Now blend this till smooth. After that pass the sauce through a fine sieve. Using a ladle will make this a lot easier. Then just give it a taste for seasoning and it’s ready to be served!
