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Morel sauce for meat

4 servings

50 minutes

Ideal for steaks and veal chops.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

185.4

kcal

2.8g

grams

10.9g

grams

7.1g

grams

Ingredients

4servings

10

pc

300

ml

2

head

25

g

Cognac (brandy)

10

ml

100

ml

Heavy cream 35% fat

60

ml

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

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