How to make foie gras sauce (luxury sauce easy to make at home)

#foie gras #sauce #frenchcookingacademy
WRITTEN RECIPE: bit.ly/2P2zeq1
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.
The sauce foie gras can be used with poultry, white meats and pigeons or simply served with fresh pastas (e.g. tagliatelle).
Ingredients needed:
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:
-Instructions for the mushrooms: Soak 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.
Note for the sauce making:
Start with 250 ml of liquid (includes the 150 ml 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. When adding the cream, leave to reduce until the sauce coats the spoon (as shown in the video).
This delicious sauce can be served with:
White meats
Poultry
Light game meats: Pigeons and duck breasts
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[@mrmudcatslim1004]

You look like your enjoying this, and that is what is important. Hope your trip works out very well for you. Explore France and the rest of us will be right there beside you.

[@kateblenkiron4403]

Looks fantastic- definitely going to try this recipe

[@lavenderroots7112]

What happend?

[@hippp80]

Very good recipe.

[@MOOSEDOWNUNDER]

Lovely dish. Delicate.

[@patricialiny]

I just had this sauce in Cannes. Can’t wait to try this.😊

[@pietbliksem]

What a lovely sauce! I've got the dried Ceps; all I need now is the foie gras...

[@jlunde35]

Nice work Stephan. Thank you.

[@katherinemalfatti1374]

U teach really good. I just love ue videos

[@oceanbaby4521]

Wonderful sauce, so easy! It definitely is luxurious...yum!

[@FrenchCookingAcademy]

It actually a great and versatile sauce you can serve it with so many things

[@fredgen4811]

Merci bien pour cette recette.

[@antoinemichaels4909]

that looks and sounds really good

[@catfish4782]

👍👍👍this is a new idea I will certainly try. Merci.😊

[@FrenchCookingAcademy]

My pleasure

[@tubekulose]

It sounds and looks delicious! Mmm...

[@tedstr8ker]

made it today and it was awesome! Thank you so much!

[@FrenchCookingAcademy]

Great to hear and thanks for trying the recipe 🙂

[@morallybankrupt7132]

How to be French. Have left over duck liver laying around. Have left over champagne. Voila.

[@Judesmile]

You forgot the young and naked Brigitte Bardo smoking a cigaret in the bed. Franchement...

[@Hollis_has_questions]

@@Judesmile Oh lord, how I miss that post-coital smoke!

[@chewsgum]

That looks amazing! I loooove foie gras!

[@rachelm7525]

Well, respect! Using an electric hob (how I hate them!) Sauce looks truly delicious, merci! 😋

[@FrenchCookingAcademy]

yes i need to show that hob it’s quite something 😀

[@georgielynn4187]

Making this for my dinner tonight!

[@patriciavincent5076]

Wonderful!

[@MusaabAlAzawi]

Thank you chef for your beautiful work

[@lisacarden1309]

Yum, I can not wait to try this!

[@marcuscicero9587]

i am confused as to how you performed the final straining of the sauce as the mushrooms appeared in the plating of this dish. did you pick out the mushrooms from the strainer and return them to the sauce? but wouldn't the bits you wished strained cling to the mushrooms so maybe you rinsed the picked out mushrooms before returning them to the sauce? please advise

[@mendinghoop]

Would love a tour or your AiBnB and surrounding area. Another great recipe Stephane. Thank You

[@Cdog810]

Are you planning on going to Châteauneuf-du-Pape? Thanks for the recipe + videos!

[@extender21]

Hi Stéphane, at 6:34 I see some walnuts in the sauce. When were they added and did you slightly fry them before?I hope you still will answer since 2 days from now it will be 2 years since this recipe has been published.

[@ingridleask4236]

Yummmm!!

[@sherilynn]

Wow

[@joshuapulsifer2243]

cant wait to try this!!!

[@Hollis_has_questions]

Great recipe, Stephane! I don’t have any alcohol, so I’m going to try it with a balsamic vinegar reduction. I don’t have cepes, so I’ll use dried porcini. I don’t have fresh thyme, so perhaps a pinch of powdered thyme. I don’t have tagliatelle, so I’m using pappardelle. Three things that I DO have are butter, heavy cream, and special-occasion foie gras cubes. What do you think of sautéing grape tomatoes in salted butter with urfa pepper and lemon or orange zest for a side dish? (Because I have them.) Merci for the inspiration!

[@lolaparadis5465]

Amazing! 🤗 Yummy 😋

[@cheftekard7165]

Oh my JESUS this looks amazing. No salt anywhere??

[@DextersLab99]

The reduced stock most likely has abundant salt

[@michaelellard4664]

Looking forward .to going to France and looking to cooking with foie bras and truffle.

[@egrainger3258]

Hate to split hairs but the 'Proof of the Pudding is in the Eating'

[@FrenchCookingAcademy]

lol yes o though i was saying that wrong 😄

[@DanaMariedotorg]

What other mushrooms did everyone try ?

[@e21big]

how does this compare with just duck liver and extra butter or cream?

[@FrenchCookingAcademy]

it is not comparable foie gras has a taste of its own

[@lisacarden1309]

Have you ever tried a slight grate of fresh nutmeg over top just to finish?

[@cheftekard7165]

Lisa Carden I was just thinking the EXACT same thing! Lol. That would be awesome

[@lisacarden1309]

Cheftekar D Thank you, when I try, it I’ll try a little on the side and compare.. 😉 I love watching his videos and the live videos ! Have a great day! Happy Cooking XOXOX

[@EliteGhostR]

I'll add some pork chops in this sauce. Thanks for the recipe.

[@mabiamedeirosreis5470]

Do you know the cost and availibility of those ingredientes out of Europeu? Please! How much can a pasta cost?

[@billfield8300]

don't complain. Next recipe is with truffles...

[@mabiamedeirosreis5470]

@@billfield8300 I am not complaining... just asked a question. He makes everything seem so simple and easy, reminding that this video travels through the world. Well, I don't like him anyway. In that sense it makes no difference to me but to a lot of people, I am sure. Be happy!

[@COOKINGFROMTHELOFT]

Who has "left over" foie gras? HA!!!

[@eminemilly]

I haven't got to find any yet in stores

[@edwardnygma4531]

If I don’t have pure foie gras,How do you think a foie gras pate would work?

[@FrenchCookingAcademy]

yes it will work too🙂👨🏻‍🍳

[@asiaoharasbutterflies9425]

Jfc it looks good but super heavy!!!

[@ChefKevinRiese]

Fat,carbs and calories served hot!

[@miloscvoimsus1118]

+Fried Egg?

[@alanvonau278]

Stéphane, merci beaucoup pour cette recette extraordinaire. Sans doute, je ferai ce plat. Cèpes (FR) = porcini (IT) -- en.wikipedia.org/wiki/Boletus_edulis#Common_names .

[@FrenchCookingAcademy]

🙂👨🏻‍🍳

[@dapursukabeda]

Aloha! Hi Stephane, as I promised I made pain perdu using soya milk. Did you know That I bough the french baquette from Bali. Because i didn't get it in Jember. This is the video kzbin.info/www/bejne/nJzGiWWpobyFmZY

[@jdubeau007]

Where is the fruit tart video? Trader Joe's does not sell them anymore.

[@jdubeau007]

Why didn't you finish the pasta in the sauce? Try it next time eat pasta.

[@Donar23]

French people: have one of the best cuisines in the world Also French people: eat foie gras Besides the animal cruelty that goes into foie gras, it doesn't even taste that good.

[@Donar23]

@Tom Silverheart Oh, I was never talking about death, but rather about torture ...

[@Donar23]

@Tom Silverheart Actually the duck or goose needs to be force fed with a tube; otherwise it's not allowed to sell it as foie gras.

[@vaporz109]

Donar the birds don’t have gag reflexes. If you watch the videos you can see the feeders calling the geese over and then kind of just waddle over by themselves to be fed.

[@ThePmloc]

@Tom Silverheart How many animals died?

[@klara5268]

I’ve no idea how being aware of what foie gras is, anyone still want to be a part of this cruelty...

[@BobBuddy_]

Foie gras should be banned