Although this very popular sauce originates in Périgueux, nothing is known about the date it was created or the name of its inventor. This great classic of French gastronomy is served with many dishes such as pan-cooked foie gras escalope, roast quail, duck breast, tournedos, omelette, tart or poached eggs. What's more, this sauce, which is a white wine reduction with a blond roux and diced truffles, has lent its name to several dishes such as filet mignon in a Périgueux sauce, or beef fillet en croûte in a Périgueux sauce. Originally, butter was used rather than roux. Nowadays, some people add onions or shallots. One variant consists in adding foie gras to make the famous Périgourdine sauce.