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Morel cream sauce

for 1 litre

Morel cream sauce

  • For the sauce, heat the Madeira wine, flame off the alcohol and reduce to a syrup texture.
  • Add the chicken fond and reduce by two thirds.
  • Add the Debic Culinaire Original.
  • Reduce by one third of the volume.
  • Pass through a sieve, season the sauce with salt and balance the acidity with some lemon juice.
  • Add the cleaned and sliced morels and the chives and serve.

Morel cream sauce

  • 200 ml Debic Culinaire Original
  • 1000 ml brown chicken fond
  • 20 g Debic Traditional butter
  • 100 g morels
  • 150 ml Madeira wine
  • 1 lemon
  • 2 g chives
  • 2 g salt
  • 1 g black pepper

Serving suggestions

  • Pour the cream sauce into the centre of the plate.
  • Serve with some roasted free-range chicken and green asparagus.
Used products