Gastronomixs

Morel vinaigrette

A umami rich vinaigrette with a beautiful scent of morels.

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Recipe makes 1 liter.

Morel vinaigrette

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

50

g

morel mushrooms

200

ml

chicken stock

2

tbsp

abalsamic vinegar

1

tbsp

ginger syrup

150

ml

red wine vinegar

100

g

jus de veau

500

ml

olive oil

100

ml

nut oil

Preparation method

  • Braise the morels in the chicken stock until cooked.
  • Add the rest of the ingredients, except the oil, and cook together.
  • Once the mixture is cooked, add the oil.
  • Gently stir the mixture but do not overmix, as the oil should not entirely incorporate into the other ingredients.

Serving suggestions

  • In a composition with components of sweetbreads, potato and mushrooms.
  • In a composition with components of roast chicken, herbs and onion.
  • Perfect in an composition with lamb, green asparagus and chamomille.

Previous page