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

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Mix softened butter with foie gras using a rubber spatula until it forms a paste.

Press the mixture through a fine sieve to achieve a smooth texture.

Chill the foie gras butter mixture in the fridge for 10 minutes.

In a separate pan, reduce 100 ml of Madera wine until it has reduced by a quarter.

Add reduced chicken stock (250 ml reduced to 200 ml) to the pan with Madera wine.

Incorporate heavy cream into the mixture and reduce further.

Add a little bit of mushroom juice to the sauce and continue reducing.

Once the cream has reduced and coats the back of a spoon, add rehydrated mushrooms to the sauce.

Remove the pan from heat and slowly incorporate the chilled foie gras butter until melted.

Pass the sauce through a fine sieve to remove any particles before serving.

Serve the sauce over tagliatelle pasta and garnish with ground black pepper and parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens