This is one of my favorite sauces. Delicious with a tasty steak but also a huge seasoning with, for example, asparagus. Make lots and freeze it in portions so you always have a great sauce available.

morel sauce

4.4 from 21 votes

Difficulty: Simple

Waiting time

hours

Preparation time

hour

Ingredients

25 gr dried morels
4 shallots, in half rings
2 toes garlic, sliced
400 ml Madeira
1 l jus de veau (make it yourself or use a good powdered variety such as Chef's)
2 twigs rosemary
butter

Preparation

Pour hot water over the morels until submerged, set aside and soak for about 2 hours.
Heat a dash of oil in a pan (preferably a large one, after all it will take about 1.5l of liquid) and fry the shallot and garlic.
Pour in the Madeira and let it reduce to about a third.
Then add the jus de veau, rosemary, morels and the soaking liquid, let this reduce by half and then pour through a sieve.
Assemble with cubes of cold butter.