Morel Sherry Cream Sauce

Name: Morel Sherry Cream Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 2½ cups (600 ml)
Cuisine: French Classic
Ingredients: 30 g Morel; about 6 Tbsp (100 ml) Morel Liquor; ½ cup (120 ml) Sherry; 1¾ cups (400 ml) Cream; 1 pinch salt Salt

Independent adaptation of a publicly published Raymond Blanc recipe. Not affiliated with, sponsored by, or endorsed by Raymond Blanc.

FINISHING SAUCE · ROAST CHICKEN & PAN-FRIED MEATS

In the published recipe, this is the finishing sauce for chicken with morels.

Blanc's sherry-morel cream sauce for chicken.

On the jar

MOREL SHERRY

Method: stove
Yield: about 2½ cups
Ingredients: 5

Stove sauce. Cook from the recipe

Ratio

Morel Liquor 100 mlSherry 120 mlCream 400 ml

Ingredients

Morel30 g
Morel Liquorabout 6 Tbsp (100 ml)
Sherry½ cup (120 ml)
Cream1¾ cups (400 ml)
Salt1 pinch salt

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.

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Companion jar

Morel Sherry Cream Sauce 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:

2 kitchens · 5 stars · 1 national award

Garlic-Dijon Vinaigrette★ STARRED KITCHENOn the jar: GARLIC DIJON
Soy-Lime Dressing★ STARRED KITCHENOn the jar: GINGER-SOY
Fennel-Lime Dressing★ STARRED KITCHENOn the jar: FENNEL-LIME
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Raymond Blanc works in French at Le Manoir aux Quat'Saisons; credentials include Michelin 2* (Le Manoir aux Quat'Saisons).

Adapted from a Raymond Blanc recipe (Raymond Blanc / The Guardian + raymondblanc.com (chicken morels)).

FAQ

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Raymond Blanc / The Guardian + raymondblanc.com (chicken morels) (published as “Morel Sherry Cream Sauce”). Full citation lives in Provenance.

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

Companion jar