PANTRYFLEX

simmer · cream sauce

★ STARRED KITCHENPrep 5 minCook 15 min

Zestpass Morel Sherry Cream

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

From a starred kitchen.

Ratio

Ratio by volume: Morel Liquor 100 ml, Sherry 120 ml, Cream 400 ml
Morel Liquor 100 mlSherry 120 mlCream 400 ml

Ingredients

  • Morel — 30 g dried morels soaked ≥2 h
  • Morel Liquor — 100 ml strained soaking liquor
  • Sherry — 120 ml dry sherry or Jura wine (boiled 30 sec first)
  • Cream — 400 ml double cream
  • Salt — 1 pinch salt

Method

  1. Pour to the lines in order (bottom → top): Morel Liquor, Sherry, Cream.
  2. Add: Morel, Sherry, Salt.
  3. Cap the jar and shake until combined.
  4. Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.

Keep this recipe

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake cold, tip it into your pan. The jar measures; the stove finishes.

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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).

Originally published as Morel Sherry Cream Sauce.

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

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FAQ

Can this go in a shake jar?

Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

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

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