Tagliatelle sauce foie gras
In this video tutorial you will learn how to make an authentic sauce foie gras (foie gras sauce). This delicious sauce is built on a base of reduced brown chicken stock and flavored with port and Madeira wine along with cream. Once the sauce base has been reduced, foie gras butter is added to create a silky and flavorsome sauce.
– 50 grams foie gras (cooked)
– 50 grams unsalted baratte butter (french style butter)
– 150 ml of homemade brown chicken stock (heavily reduced)
– 50 ml of Madeira wine
– 50 ml of port wine
– 150 ml of liquid cream 30 % fat (heavy whipping cream)
– salt and pepper.
– Optional: 2 tablespoons of dried Cepes mushrooms (forest mushrooms)
– For the garnish: Walnuts and parsley
In my video I added dried mushrooms to the sauce to enhance the flavour but this is optional. If you decide to add dried mushrooms read the instructions below:
1 . Prepare the foie gras butter:
using a rubber spatula, mix together the softened butter and the foie gras into a paste.
pass the mix through a drum sieve ( or equivalent) then leave the “foie gras butter” to rest in the fridge while you start the sauce.
2. Start the sauce:
- Add all of the Madeira wine and port wine in a small saucepan and reduce for 2 minutes.
- once reduced add the reduced brown chicken stock to the pan and reduce again for a good 5 minutes.
- Finally add the cream in the pan and reduce the sauce “a la nappe” which means until the sauce is thick enough to coat the back of a tablespoon ( see video for example)
- if you use mushroom, make use they have been re-hydrated first and you can add them in now.
3. Finish the sauce
- To finish the sauce take the pan completely off the heat.
- Take out the foie gras butter (made earlier) out of the fridge and add it in the sauce little bit at the time while stirring continuously (gently) with a whisk.
- when all the foie gras butter is in pass the sauce through a sieve and into a sauce boat ready to serve.
- The sauce foie gras can be serve alongside poultry, white meats,pigeons or simply with fresh pastas (e.g. tagliatelle).
If using dried mushrooms: Soak the dry mushrooms in warm water for 15 minutes and keep some of the juice for the sauce.
-After 15 minutes drain the mushrooms and plunge them in boiling water for 1 minute before adding them to the sauce.(to be added when you add the cream)
Note for the sauce reduction process:
you need to start with 250 ml of liquid (which includes the 150 ml of brown stock, the 50 ml Madeira wine and the 50 ml of port wine) then reduce until you’re left with 200 ml of liquid.