Morel sauce for meat
4 servings
50 minutes
Ideal for steaks and veal chops.
CaloriesProteinsFatsCarbohydrates
185.4
kcal2.8g
grams10.9g
grams7.1g
gramsDried 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
1
Soak the morels in broth for 30 minutes.
- Dried morels: 10 pieces
- 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.
- Shallot: 2 heads
- 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.
- Dried morels: 10 pieces
- Cognac (brandy): 10 ml
- Dry white wine: 100 ml
- 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.
- Heavy cream 35% fat: 60 ml
- Madeira wine: 90 ml
- Butter: 25 g