Morel Sauce

 

 

Sauce for poultry (with white wine) or beef (with red wine)

Preparation time around 20 Minutes

Preparation You'll only need: Small pot with lid Small pan
Ingredients (for 2 persons) 20 g dried morels 150 mL milk 25 g chopped shallots 1 Tbsp. butter 2 Tbsp. Cognac 200 mL white wine (for poultry) or red wine (for beef) 150 g Crème Fraîche 2 Tbsp gravy thickener for dark sauce (in Germany I'd buy Mondamin Fix Soßenbinder)
Preparation Cover and simmer the morels in 150 mL milk in a small saucepan for 15 minutes, while... Finely chop a shallot; 25 g are needed. Sweat this in 1 Tbsp butter in a pan, add 2 Tbsp Mondamin and stir. Deglaze with 200 mL wine, stir vigorously and simmer for 3 minutes. Add 2 Tbsp cognac and simmer for another 3 minutes. Add 150 g crème fraîche, stir well, season with salt and pepper. Tip the morels with the milk through a fine sieve, collect the milk in a small bowl. Add the morels to the sauce together with the strained milk, stir the sauce and keep warm.