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 red wine vinegar
- 1 tbsp balsamic vinegar plus additional to taste
- 3 tbsp 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 tsp cayenne
- 2 cups dry red wine
- 2 cups chicken stock
Servings: cups
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.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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