Shake Shack Truffle Sauce Recipe
This rich and creamy Shake Shack truffle sauce is the perfect addition to any burger or fries. Made with a blend of mayonnaise, truffle oil, and caramelized mushrooms, this sauce is simple to make and brings a luxurious, earthy flavor to your favorite dishes.
Equipment
- Large Skillet
- Small Saucepan
- Mixing Bowl
- Sharp knife
- Wooden Spoon or Spatula
- Paper towels
Ingredients
- 8 oz mixed mushrooms cremini and shiitake, finely chopped
- 2 large shallots finely minced (divided)
- 3 cloves garlic minced
- 2 tablespoons sherry vinegar
- 2 tablespoons Madeira wine
- 2 tablespoons port wine
- 1 cup high-quality mayonnaise
- 2 tablespoons black truffle oil
- 1 shallot for frying thinly sliced
- 2 tablespoons olive oil
- 1/4 cup vegetable oil for frying
- Salt and freshly ground black pepper to taste
Instructions
- Cook the Mushrooms: Heat olive oil in a large skillet over medium-high heat. Add the finely chopped mushrooms and cook for 8-10 minutes, stirring occasionally. Let the mushrooms caramelize and turn golden brown. This will bring out their natural flavors and create the depth your sauce needs.
- Add Shallots and Garlic: Add the minced shallots and garlic to the mushrooms. Stir everything together and cook for 2-3 minutes until the shallots soften and become fragrant.
- Deglaze with Wine and Vinegar: Pour in the sherry vinegar, Madeira wine, and port wine. Let it simmer for 5-7 minutes, stirring occasionally. The liquid should reduce, turning the mixture into a thick, jam-like consistency. This intensifies the flavors and creates the base of your sauce.
- Season the Mixture: Once the liquid has reduced, season the mixture with salt and freshly ground black pepper to taste. Let the mushroom mixture cool for about 15 minutes at room temperature.
- Fry the Shallots: Heat vegetable oil in a small saucepan over medium heat. Slice the remaining shallot thinly and fry it for 2-3 minutes until crispy and golden brown. Drain on paper towels and season with a little salt.
- Combine the Sauce: In a mixing bowl, whisk together mayonnaise and black truffle oil. Once the mushroom mixture has cooled, fold it into the mayo mixture. Stir gently until well combined. Taste and adjust the seasoning as needed.
- Serve and Enjoy: Transfer the sauce into a serving container and top with the crispy shallots. Serve on burgers, fries, or any dish that could use a rich, truffle-infused boost. Enjoy!
Video
Notes
- Vegan Version: Use vegan mayonnaise and ensure the truffle oil is plant-based.
- Make-Ahead: This sauce can be made in advance and stored in an airtight container in the fridge for up to 1 week.
- Storage: Leftovers can be frozen for up to 2 months, though the texture may change upon thawing.