Veal Quick Sauce With Variations Recipe - Cooking Index
Veal Quick Sauce With Variations Recipe - Cooking Index
| 1/2 cup | 118ml | Oil |
| 1 1/2 lbs | 681g / 24oz | Bones - see * Note |
| 3 cups | 711ml | Water - divided |
| 2 1/2 cups | 592ml | Chicken stock - divided |
| 1 cup | 62g / 2.2oz | Finely-minced onions |
| 1 cup | 93g / 3.3oz | Finely-minced leeks, white part only |
| 1 cup | 110g / 3.9oz | Finely-minced carrots |
| 2 cups | 474ml | Veal stock |
| = (or 1 cup veal stock plus 1 cup stock | ||
| Made with same bones) |
* Note: Use bones from the meat the sauce will be accompanying. While nothing replaces the quality of fresh stocks, Perfect Additions makes an acceptable veal stock, sold frozen. Some markets sell frozen chicken stock, which can also be acceptable. Canned chicken broth varies greatly in quality; choose one with low sodium, such as Swanson's low-sodium chicken broth and dilute it by a third.
Cut or chop the bones into 1-inch pieces. Heat the oil over high heat in a wide heavy pot large enough to hold the bones in 1 layer. When the oil just begins to smoke, add the bones. Sear the bones, without stirring until well browned, about 10 minutes. If the bones are moved before they are browned, they will give off their juices and begin to steam rather than brown. Turn the bones and cook until evenly colored, about 10 minutes more.
Add 1 cup water to the pot. Listen as the liquid goes into the pot: You will hear it sizzling as it hits the hot pot, then, as it reduces, it will become quiet. When the water has reduced to a syrup, about 15 minutes, stir with a wooden spoon, scraping up any glazed juices clinging to the bottom of the pot. Continue cooking until the water has completely evaporated and the pot is reglazed and sizzling again.
When the water has evaporated, deglaze the pot with 1/2 cup of chicken stock, following the same steps as the water. This time, as the stock boils down, the color of the bones and liquid will become deeper and the natural gelatin in the stock will glaze the bones.
Add the onions, leeks and carrots. The water in the vegetables provides enough liquid for a quick deglazing. Cook as above until the moisture has evaporated and the vegetables are lightly caramelized, about 10 minutes. Add the remaining 2 cups chicken stock, the veal stock and the remaining 2 cups of water. Deglaze the pot, scraping up the glazed juices from the bottom, then transfer the stock and bones to a smaller, narrower pot so that it will be easier to skim.
Bring to a simmer with the pot set partially off the burner to force the impurities to the side of the pot and ladle them off as they rise to the top. Simmer until the stock has reduced to the level of the bones, about 1 hour. Strain the sauce through a fine strainer and repeat. Do not force any of the solids through the strainer or they will cloud the sauce. You should have about 2 cups of liquid. Pour the liquid into a small saucepan, reduce to about 1 cup and strain.
VARIATIONS:
Lamb Sauce: After the vegetables are lightly caramelized, add 2 sprigs thyme, 1 cup chopped tomatoes and 2 crushed cloves garlic and cook until the juices of the tomato as well as those from the vegetables evaporate to form another glaze.
Vinegar Sauce: After the vegetables are lightly caramelized, deglaze the pot with 3/4 cup Banyuls, Sherry, white wine or red wine vinegar, allowing the liquid to evaporate and reglaze the pot before continuing.
Sweet-and-Sour Sauce: After the vegetables are lightly caramelized, deglaze the pot with 3/4 cup Banyuls, Sherry, white wine or red wine vinegar, and 1/4 cup plus 2 tablespoons of sugar or honey and allow the liquid to evaporate and reglaze the pot before continuing.
This recipe yields about 1 cup.
Each tablespoon contains about: 40 calories; 119 mg sodium; 0 cholesterol; 4 grams fat; 0 saturated fat; 1 gram carbohydrates; 1 gram protein; 0.31 gram fiber.
Source:
The Los Angeles Times, 04-04-2001
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