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Morel sauce for meat

Name: Morel sauce for meat
Total time: 50 min
Yield: 4
Ingredients: Dried morels 10 piece; Chicken broth 300 ml; Shallot 2 head; Butter 25 g; Cognac (brandy) 10 ml; Dry white wine 100 ml; Heavy cream 35% fat 60 ml; Madeira wine 90 ml

4 servings

50 minutes

Ideal for steaks and veal chops.

Energy value per serving

Calories

185.4kcal

Proteins

2.8grams

Fats

10.9grams

Carbohydrates

7.1grams

Ingredients

4servings

Dried morels

10

pc

Chicken broth

300

ml

Shallot

2

head

Butter

25

g

Cognac (brandy)

10

ml

Dry white wine

100

ml

Heavy cream 35% fat

60

ml

Madeira wine

90

ml

Cooking steps

1
Soak the morels in broth for 30 minutes.
Required ingredients:
1. Dried morels: 10 pieces
2. Chicken broth: 300 ml

2
Extract. Strain and save the liquid.

3
Place the shallots in a saucepan with 1/3 of the oil. Cover and simmer on low heat until soft.
Required ingredients:
1. Shallot: 2 heads
2. Butter: 25 g

4
Add the morels and simmer for another 2 minutes, then pour in the brandy, wine, and the liquid from the morels.
Required ingredients:
1. Dried morels: 10 pieces
2. Cognac (brandy): 10 ml
3. Dry white wine: 100 ml
4. Chicken broth: 300 ml

5
Cook uncovered for 15 minutes or until reduced by half.

6
Blend into a puree in a blender.

7
Return to the saucepan.

8
Reheat, add cream, Madeira, the remaining butter, and seasonings.
Required ingredients:
1. Heavy cream 35% fat: 60 ml
2. Madeira wine: 90 ml
3. Butter: 25 g