A decadent way to garnish a steak, this sauce is golden, creamy and rich. Yet it also has a distinct caramel sweetness from the slow-dried chanterelles. It's a great accompaniment to a steak, but it could indeed go very well with any kind of meat or fish.
- 1 tsp chanterelle powder
- 200 ml double cream
- 1 clove garlic
- ¼ tsp dijon mustard
- 1 ribeye steak (or another cut of meat/fish)