Morel sauce

For the basic preparation

Wash morels in cold water to remove sand. Then soak 2-3 hours in hot water. Remove the morels and half. Now carefully pour the liquid into a pan and reduce. 

Sweat shallots in butter with salt. Add the morels and sherry. Cover and simmer for 5 min. Add the cream and reduced morel juice and reduce until the right consistency is achieved. Finish the sauce with a drizzle of sherry. 

Optional: scoop through the hollandaise in the end to make the sauce fluffy and silky 

Optional: add the demi-glace/stock before you add the cream to combine the sauce with meat or chicken.