stove · pan sauce
★ STARRED KITCHENPrep 10 minCook 15 minFoothills Morel
Independent adaptation of a publicly published Pichaya Soontornyanakij recipe. Not affiliated with, sponsored by, or endorsed by Pichaya Soontornyanakij.
From a starred kitchen.
Ratio
Ingredients
- Red Onion — 30 g red onion, finely chopped
- Butter — 20 g butter
- Morel — 20 g dried morels
- Shaoxing — 50 g Shaoxing wine
- Chicken Stock — 300 g chicken stock
- Soy Sauce — soy sauce (10 ml)
- Sesame Oil — sesame oil (5 ml)
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Foothills Morel wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Pichaya Soontornyanakij. Thai / progressive. Cited awards include: Michelin (Potong, Bangkok); World's 50 Best #13 (2025).
Originally published as Morel Sauce (Yin Yang Noodles).
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Pichaya Soontornyanakij / TravelTalk Media (Yin Yang noodles) (published as “Morel Sauce (Yin Yang Noodles)”). Full citation lives in Provenance.