Recipe: Morel Sauce

Name: Morel Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 10 servings
Cuisine: French
Ingredients: 16 oz (450 g) fresh morels (or 2.8 oz (80 g) dried soaked in milk),; 0.4 cup (10 cl) of good white port,; 3.2 cups (75 cl) of prepared brown veal stock; 0.6 cup (15 cl) of liquid cream 30%; 1 knob of butter 1/2 Salt,; 3 shallots chopped.

By AFTouch-Cuisine 4.8/5 (14 reviews) · 🍳 11 made it

Prep 10 min

Cook 25 min

Total 35 min

Servings 10 serv.

Morel sauce starts with brown veal stock reduced by half with 450g fresh morels (or 80g dried rehydrated in milk). Deglaze with white port, add cream at the end, finish with a knob of butter. Takes 25 minutes. The classic partner for beef fillet.

Ingredients for 10 servings

Adjust for

servings

16 oz (450 g) fresh morels (or 2.8 oz (80 g) dried soaked in milk),
0.4 cup (10 cl) of good white port,
3.2 cups (75 cl) of prepared brown veal stock
0.6 cup (15 cl) of liquid cream 30%
1 knob of butter 1/2 Salt,
3 shallots chopped.

Step-by-step directions

1 Sweat the chopped shallots in butter without browning then add the morels cut in half and deglaze with port.

2 Moisten with the veal stock and let reduce by half in light boiling.

3 Then off the heat, add the liquid cream, season with salt and pepper, let reduce, then finally add the knob of butter.
This morel sauce goes very well with a fillet of beef.

Chef Patrick's Comment

Two observations: the equivalent of 80g of dried morels rehydrated corresponds to 450g of fresh ones. The second thing especially, wash your fresh morels well (because of the sand). You can also use this morel sauce on veal chops, pork tenderloins, tournedos and also inside an omelette. You can also replace the morels with chanterelles or fairy ring mushrooms or dried or fresh black trumpets.

Frequently asked questions

Can I replace white port with another wine?

Yes, dry white wine or Muscat work well. Skip ruby port, it will darken the sauce. The deglaze should stay light to showcase the morels' colour properly.

How do I prevent the sauce from becoming lumpy when adding cream?

Pour the cream off the heat, in a thin stream, stirring constantly with a spoon. If it boils too hard, it will split. Once incorporated, reduce only very gently at the barest simmer.

How long does this sauce keep in the fridge?

Maximum three days, stored in an airtight container. To reheat, warm gently in a pan and whisk softly. You can also freeze it for 2 months: pour into ice cube trays, then freeze the cubes.