Signature Celine Sauce (Morels, Apples)

Signature sauce with Calvados, morels, and caramelized apples, using organic products from Normandy.

An original creation, balancing rustic charm with elegance, inspired by the orchards of Normandy, the forest undergrowth, and the creamy pastures...

But the signature of this sauce also rests on a few secret ingredients, added sparingly:

• A micro-quantity of ground mace (the outer shell of nutmeg), for a warm, floral note in the aftertaste.

• A drop of homemade fermented apple extract, to emphasize the fruit's acidity.

• A very light infusion of dried hay, filtered, as a nod to the Normandy meadows, adding a delicate herbal aromatic touch that’s almost imperceptible but essential.

The final blend brings together caramelized apples, confit shallots, and morels in the reduced sauce to create a perfect harmony.
Organic ingredients from Normandy include:

• Boskoop or Granny Smith apples, grown organically in the Normandy orchards.

• Morels gathered sustainably from the region’s undergrowth, or locally grown organic mushrooms.

• Clarified butter from local Normandy dairy farms like La Ferme de la Mouchetière.

• Organic Calvados from local distilleries, such as Calvados Dupont, known for its respect for tradition and organic farming.

• Thick fresh cream from local organic dairy farms like La Laiterie de la Viette.

• Brut organic cider from Normandy cider makers like Cidrerie Kerisac, renowned for their commitment to organic and local products.

1. Preparing the Confit Shallots

Ingredients:

• 2-3 small organic shallots (from La Ferme de la Mouchetière, Normandy)

• Organic clarified butter (local farm)

• 1 tsp of unrefined organic sugar (whole cane sugar)

Preparation:

1. Heat a little clarified butter in a pan on low heat.

2. Add the whole shallots and sprinkle them with sugar.

3. Let them cook very slowly for about 10-15 minutes until they become tender and slightly caramelized. The cooking should be slow and gentle for optimal caramelization.

2. Preparing the Caramelized Apples with Calvados

Ingredients:

• 2 organic apples (Boskoop or Granny Smith), grown in the region's orchards

• 30 ml organic Calvados from Calvados Dupont

• Organic clarified butter (local dairy farm)

• Organic cinnamon (a small pinch)

• Organic lemon zest (for a touch of freshness)

• 1 tsp of unrefined organic sugar

Preparation:

1. Peel and dice the apples.

2. In a pan, melt a little clarified butter over medium heat.

3. Add the sugar and let it slightly caramelize.

4. Add the apples and coat them in the caramel. Let them cook for a few minutes.

5. Flambé with the Calvados.

6. Add a pinch of cinnamon and lemon zest for a spice and fresh touch.

7. Set the caramelized apples aside for the sauce assembly.

3. Preparing the Morels or Other Mushrooms

Ingredients:

• 200g of fresh organic morels or other locally sourced mushrooms, sustainably harvested from Normandy’s undergrowth

• Organic clarified butter (local farm)

Preparation:

1. Carefully clean the morels. If using dried morels, soak them in warm water for a few hours and drain them well.

2. Slice them into rounds.

3. In a pan, melt some clarified butter over medium heat.

4. Add the morels and cook until they release their water and it evaporates completely (around 5-7 minutes).

4. Preparing the Sauce Base

Ingredients:

• 250 ml of veal demi-glace (organic, prepared in advance or purchased from a local Normandy butcher)

• 3 finely chopped organic shallots (from La Ferme de la Mouchetière)

• 100 ml of brut organic cider from Cidrerie Kerisac

• Organic salt and pepper (Guérande salt, Kampot pepper)

Preparation:

1. In the pan with the shallots, deglaze with a little cider and let it reduce by half.

2. Add the veal demi-glace to the pan. Loosen it with the remaining cider. Let it simmer on low heat to reduce the sauce for about 10 minutes, until it thickens.

3. Season with salt and pepper to taste.

5. Adding the Cream and Finishing the Sauce

Ingredients:

• 100 ml of thick fresh cream from La Laiterie de la Viette

• Organic hazelnut butter (local farm)

Preparation:

1. Add the thick fresh cream to the reduced sauce. Let it cook on low heat until the sauce becomes smooth and slightly reduced. Do not let it boil.

2. In a separate small pan, melt some clarified butter and cook it until it turns golden and develops a nutty fragrance (hazelnut butter).

3. Incorporate the hazelnut butter into the sauce for a velvety texture and rounder flavor.

6. Final Assembly

1. Stir in the morels, caramelized apples, and confit shallots into the sauce at the end of cooking.

2. Gently mix to integrate the flavors and warm the ingredients.

7. Serving

Suggestions:

• Serve this sauce hot with white meats (such as organic poultry supremes from Normandy farms), veal chops, or even on a risotto or potatoes for a vegetarian dish.