Name: Shake Shack Truffle Sauce Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Cuisine: American
Ingredients: 1 tablespoon butter; 1 small onion, finely chopped; 2 garlic cloves, minced; 1 teaspoon fresh thyme; 2 bay leaves; 2 cups heavy cream; 2 cups white wine; 2 cups chicken broth; ¼ teaspoon salt; ¼ teaspoon black pepper; 1 teaspoon truffle oil; ½ teaspoon truffle zest

Jump to Recipe

Shake Shack Truffle Sauce Recipe delivers a creamy, full-flavored sauce. It is made with cream, cheese, and a touch of garlic, giving it a strong truffle smell.

This sauce is perfect for burgers, fries, or roasted vegetables. It can make ordinary meals feel special. You can drizzle it on a burger, mix it into pasta, or spread it on a sandwich, and its rich flavor will improve every bite.

The best part is that you can easily make it at home and impress your friends without spending much time in the kitchen. With this sauce, you can turn everyday meals into something special.

What Makes Shake Shack Truffle Sauce Special

Shake Shack Truffle Sauce is a creamy blend of heavy cream, chicken broth, garlic, truffle oil, and truffle zest. Its unique flavor starts savory and smooth, then delivers an earthy, buttery truffle aroma that is hard to forget.

The texture is thick and silky, similar to a fancy cream sauce you’d find at a nice restaurant. The flavor is bold and well-balanced, beginning with creaminess, then rich notes from broth, and finishing with a distinct truffle flavor that makes it feel special.

Shake Shack first offered truffle-flavored menu items as part of their special, limited-time foods, inspired by classic French and Italian fine dining. In European cooking, truffles are seen as a luxury ingredient, and Shake Shack brought that elevated taste to fast-casual dining in a way that is easy to enjoy.

Variants of Shake Shack Truffle Sauce

Shake Shack serves truffles in a few different ways, each with a unique flavor. The black truffle sauce has a strong flavor and aroma, making it a great pairing for beef burgers and hearty fries. Many people find it richly savory and impressive.

The white truffle sauce is milder, with a slight nuttiness. It works well with chicken, pasta, or vegetables. Then there’s truffle aioli, a mayo-based version that is lighter and tangier. It’s perfect for dipping or as a sandwich spread.

Each sauce captures the essence of truffle but adds its own twist, giving you choices based on what you’re making.

Ingredients in Shake Shack Truffle Sauce

1 medium yellow onion, finely chopped: The onion is the base of this sauce. Cooking it slowly in butter makes it soft and sweet, adding richness. You can also use a white onion.

2 cloves of garlic, minced: Garlic adds a warm, savory flavor that pairs well with truffles. Fresh garlic is best, but ½ teaspoon of garlic powder can work if needed.

1 tablespoon of unsalted butter: Butter is used to cook the onions and garlic, helping to soften them while adding richness. You can substitute olive oil for a dairy-free option.

A small bunch of fresh thyme: Thyme adds a light, herby, floral flavor that complements the sauce. You can also use about ½ teaspoon of dried thyme.

2 bay leaves: Bay leaves add a subtle, aromatic note as the sauce simmers. Remember to remove them before serving.

4 cups of low-sodium chicken broth: Chicken broth adds a savory depth and helps thicken the sauce. You can use vegetable broth for a meatless option.

2 cups of heavy cream: This thickens the sauce and gives it a rich, velvety texture. You can substitute half-and-half, but it will be lighter and thinner.

A pinch of salt: Salt brings the flavors together and can be adjusted to your taste as the sauce cooks.

A pinch of black pepper: Black pepper adds a hint of heat without overpowering the sauce. You can use white pepper for a less visible option.

A few drops of truffle oil: Truffle oil gives the sauce its rich, earthy aroma. Start with a few drops since it is very strong. Both black and white truffle oil work.

A dash of truffle zest (truffle shavings or truffle salt): This adds extra truffle flavor. If you can’t find truffle zest, a small pinch of truffle salt or thin shavings of preserved truffle can be used.

Ingredients in Shake Shack Truffle Sauce

Essential Tools for Preparing the Sauce

Medium saucepan: Use this for making and cooking the sauce.
Fine mesh strainer: Use this to strain out solids smoothly.
Wooden spoon: This is good for stirring without damaging the pot.
Ladle: This makes it easy to pour the strained liquid.
Cutting board and sharp knife: Use these to chop the onion and garlic.
Measuring cups and spoons: These help measure ingredients accurately.

Step-by-Step Instructions to Make the Sauce

1. Soften the Aromatics: Melt 1 tablespoon of butter in a saucepan over medium-low heat. Add chopped onion, thyme, bay leaves, and minced garlic. Cook for about 10 minutes until the onion is soft. If needed, add a splash of Chicken Broth.

2. Add Chicken Broth: Stir in 2 cups of chicken broth, then simmer for 10 minutes. Lower the heat, add 2 cups of heavy cream and a pinch of salt, and cook for about 10 minutes until it thickens.

3. Strain the Sauce: Strain the sauce through a fine-mesh strainer, discarding the solids. Place the sauce back on low heat, add truffle zest and oil, and taste to adjust the seasoning. The sauce is ready!

4 Common Mistakes to Avoid

1. Always add truffle oil at the end: Heat can ruin the aroma of truffle oil. Add it after you turn off the heat or when the heat is very low. If you add it too early, you’ll lose that wonderful smell.

2. Use only a little truffle oil at first: It’s strong, so start with two or three drops. Taste it before adding more. Too much can make the flavor taste odd.

3. Press the strainer well: When you strain, push out all the liquid from the solids. There’s a lot of flavor in there, and you don’t want to waste it.

4. Taste before serving: The salt level can change based on your broth and how much the sauce has reduced. Always taste and adjust before you plate your dish.

Allergen and Dietary Considerations

The regular Shake Shack truffle sauce contains dairy, as it includes heavy cream and butter. If you want a dairy-free version at home, replace the heavy cream with full-fat coconut cream or a good dairy-free cream. Use plant-based butter or olive oil instead of regular butter.

Good news about gluten! This recipe does not use any flour or wheat, so it is naturally gluten-free. Just make sure to check the label on your chicken broth. Some broths have wheat, so choose one that says gluten-free.

For other allergens, the basic recipe does not include nuts, eggs, or soy. When buying truffle oil, make sure it is pure and free of added allergens, but always check the label to be safe. Making it at home lets you control the ingredients so that you can adjust them to your needs.

Homemade vs Store-Bought: Flavor Comparison

I’ve made this sauce many times, and it tastes very similar to Shake Shack’s version. While their sauce might be smoother because of their equipment, mine is fresher.

You can’t buy Shake Shack truffle sauce in stores, and other truffle sauces don’t compare. I’ve looked for a similar flavor, but nothing matches it. That’s why making it at home is worth it.

You get a large batch for the price of one order from the restaurant. You can customize it to your taste, and your house smells amazing while you cook. For me, homemade is always better.

Best Foods to Pair with Truffle Sauce

This sauce is great on many foods. I especially love it on crispy French fries, where it covers each fry in creamy goodness. Just a spoonful makes burgers special.

It also boosts the flavor of grilled chicken, making it taste like a fancy restaurant meal. Steak pairs well with this sauce, especially if you prefer medium rare. I pour it over roasted vegetables like asparagus or broccoli, and mix it into hot pasta for an easy dinner.

A drizzle makes breakfast eggs extra special. Really, any savory dish tastes better with this sauce nearby.

Storage and Shelf Life Tips

This sauce lasts in the fridge for about 4 to 5 days. Store it in a glass jar or container with a tight lid to prevent it from absorbing other smells. When you want to use it again, heat it slowly on the stove over low heat.

If it seems too thick, stir in a small splash of milk or cream. I don’t recommend freezing this sauce because the cream can separate and become grainy when thawed. It’s best to make only what you will use in a few days.

Yield: 8