Veal jus emulsion

A way to serve jus de veau, or veal jus, differently from the usual preparation. It still has the same deep flavour but with a creamier texture. It is important to use a rich veal jus as a base. You can add extra marrow bones whilst making the veal jus. This gives you more fat on top of the jus, which is extra flavourful. You can also vary it with a different jus, such as lamb or venison jus.

Creation by Thomas Val, Wils*, Amsterdam, The Netherlands.

Makes 435 grams.