Béchamel and mornay Sauce
Bèchamel
Ingredients:
- 50g butter
- 40g all-purpose flour (use rice flour to make the sauce gluten-free)
- 500ml milk
- Salt to taste
- Pepper to taste
- A pinch of nutmeg
Stock, Jus, Sauces
Veal stock
Ingredients:
- 1.5 kg veal knuckle bones, chopped
- 2 large onions
- 2 large carrots
- 1 celery stick
- 5l water
- 2 garlic cloves
- bay leaf
- thyme
- chives
Béarnaise sauce and variations
Choron, Maltese, Mousseline, and foyot sauces
Ingredients
For the Tarragon Reduction:
- 10g fresh tarragon
- 5g fresh thyme
- 1 bay leaf
- 50g black peppercorns
- 250g shallots (peeled and sliced)
- 180ml white wine
- 125ml white wine vinegar
Mayonnaise, aioli
ingredients
- 40g Pasteurized egg yolk ( room temperature)
- 1 teaspoon Dijon mustard
- 1 spoon of lemon juice
- 1 spoon white wine vinegar
- 120ml sunflower oil
- salt
Velvety and rich Veal Jus
The veal jus is the perfect way to add Depth, elegance, and a touch of indulgence to any dish. Rooted in classic French cuisine, the sauce is rich and velvety. The wine’s bold flavours intensify as it simmers creating a beautifully balanced sauce. Whether you are aiming for a gourmet touch or simply elevating a homemade meal, a well-made veal jus brings warmth and sophistication to the table.
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