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Spicy Morel Sauce for Meat and Poultry |
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Written by J. Donavan Stanley
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Monday, 17 March 2008 |
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This sauce does wonders for any roasted meat, including beef, pork, lamb, elk, and venison. It is also terrific on roasted chicken or turkey. Ingredients: -
1/4 cup water 1/4 cup sugar -
1/4 cup red-wine vinegar -
1 tablespoon balsamic vinegar plus additional to taste -
3 tablespoons unsalted butter -
24 fresh morels (about 1 pound), cleaned and trimmed (or 1 ounce dried morels, soaked, reserving 1/2 cup soaking liquid) -
1/3 cup finely chopped shallots -
1 teaspoon cayenne -
2 cups dry red wine -
2 cups chicken stock
Instructions: - In a small heavy saucepan, boil the water with the sugar, without stirring, until a golden caramel color results.
- Remove the pan from the heat and carefully add the vinegar and balsamic vinegar down the side of the pan.
- Stir the mixture over moderate heat until the caramel is dissolved, about 3 minutes.
- Remove the pan from the heat.
- In a heavy saucepan cook the morels in butter, stirring, over moderate heat until liquid from morels is evaporated, about 5 minutes.
- Transfer the morels with a slotted spoon to a bowl and reserve.
- Add the shallots and the cayenne to the pan and cook, stirring, until golden.
- Stir in the wine and boil until reduced to about 1 cup, about 15 minutes.
- Add the stock and reserved morel soaking liquid (if using dried morels) and reduce to about 1 1/4 cups, about 15 minutes.
- Remove the pan from heat and stir in caramel mixture.
- Add the morels to sauce with salt and pepper to taste.
You can serve the sauce as is or processed in a blender or food processor. Yield: About 1 ½ cups Heat Scale: Medium
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Last Updated ( Saturday, 19 April 2008 )
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