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.
Ingredients
- 250g diced carrots
- 200g sliced celery
- 250g sliced shallots
- 150g sliced onions
- thyme
- bay leaf
- 15g garlic
- 40g tomato puree
- 150g vine tomato
- 10g salt
- 2,5l red wine
- 1l port
- 1l madeira
- 1l chicken stock
- 12l veal stock
- oil
instructions:
Roast the onions, celery, shallots, and garlic in a pan with oil until golden brown.
Add the tomato purée and herbs, then cook for a couple of minutes.
Add the alcohol and reduce by 75%.
Add the chicken stock and veal stock, then reduce until the sauce reaches a consistency of around 3 litres.
Skim and season with salt.
Add a few drops of sherry vinegar to taste.
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