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Morel Mushroom Sauce & Lemon Buerre Blanc

3:31 PM, Apr 17, 2013   |    comments
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Morel Mushroom Sauce

2 oz        morel mushrooms; fresh, cleaned and quartered

1 tsp      oil, (not extra virgin olive oil)

1 tsp      minced shallot or onion

½ tsp     minced garlic

2 tbsp    honey

1 cup     beef stock

1 tbsp    butter, unsalted

Salt and pepper to taste


In a sauté pan over medium-high heat sweat shallots and mushrooms for 1 minute or until shallots start to become translucent then add garlic and cook for another 1 minute. Next add honey and cook until honey becomes twice as dark as it was to start. Then add beef stock and let reduce by two-thirds. Finish with adding the butter. Then, season to taste with salt and pepper.


Lemon Buerre Blanc

1 ea                        Lemon, zest and juice

10 ea                     Black Pepper Corns

1 ea                        Bay Leaves

3 sprigs                 Thyme

½ cup                    Cider Vinegar

1 cup                     Butter, unsalted; cut into cubes

Salt to taste


In a small sauce pot over medium heat bring to a simmer; lemon juice, pepper corns, bay leaves, thyme, and vinegar. Let reduce until only about a tablespoon of liquid remains. Turn the heat down to low and start whisking the butter in one or two cubes at a time. After adding each round, allow them to dissolve into the sauce before adding more. Butter should not be separating, if this is happening the heat is too high. Once all butter is incorporated season with salt to taste and add lemon zest. To finish strain sauce and serve immediately.


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