Cep Sauce
By: Anonymous
Published: Thursday, February 11, 2010 - 12:00pm

Ingredients




200 grams dried ceps
40 grams butter 40g
100 grams shallots thinly sliced
100 grams fresh or freeze dried ceps
200 mls Noilly Prat
500 mls chicken stock (qv)
500 mls double cream
tbspn fresh chives chopped
1 salt and pepper
squeze of lemon juice

Preparation

1 Soak the dried ceps in boiling water for about 30 minutes. 2 Strain reserving a couple of tablespoons of the soaking liquid and chop. 3 Melt the butter in a stainless steel pan add the shallots and cook slowly until transparent. 4 Add the fresh or freeze dried ceps and the soaked ceps and cook well. 5 Deglaze the pan with the Noilly Prat and reduce by two thirds. 6 Add the stock and reduce by half. 7 Then add the cream. 8 Bring to the boil then simmer until the flavour of the ceps is beginning to concentrate and the sauce is getting syrupy. 9 Add the chives. 10 Remove from the heat and leave to infuse for about 30 minutes. 11 Season with salt and pepper and add a squeeze of lemon juice to taste. 12 Should the flavour not be intense enough add some of the reserved cep soaking liquid. 13 Strain through a chinois and then a double layer of muslin. 14 This particular sauce is so versatile and so delicious that you can serve it with fish or fowl and in certain cases with beef. It is also a great success combined with the best quality Arborio rice to make my version of risotto (qv). 15 Serves 4