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Le Chaudron recipe
Sauce au foie gras
Foie gras sauce
⏱ 20 minServes 4Medium280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
200 g (7 oz)cooked foie gras
300 ml (1¼ cups)brown veal stock
200 ml (¾ cup)ruby port
100 ml (½ cup)Cognac
100 ml (½ cup)thick crème fraîche
3shallots, finely chopped
50 g (2 oz)cold unsalted butter
1 tbspall-purpose flour
- 200 g (7 oz) cooked foie gras
- 300 ml (1¼ cups) brown veal stock
- 200 ml (¾ cup) ruby port
- 100 ml (½ cup) Cognac
- 100 ml (½ cup) thick crème fraîche
- 3 shallots, finely chopped
- 50 g (2 oz) cold unsalted butter
- 1 tbsp all-purpose flour
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the chopped shallots in a little butter for 5 minutes without browning.
- Sprinkle with the flour and stir for 2 minutes to make a blond roux.
- Pour in the cognac and carefully flambé, then add the red port and reduce by half over high heat.
- Whisk in the brown veal stock and reduce gently for 10 minutes.
- Strain through a fine sieve.
- Cut the foie gras into small cubes and stir them gently into the hot sauce off the heat.
- Blend the sauce briefly, strain again and stir in the cream.
- Warm over very low heat, then off the heat whisk in the cold butter and serve right away.
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