Gastronomixs

Spiced jus

A spiced gravy with lots of flavour and a creamy and full character thanks to mounting with butter.

Spiced jus

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Ingredients

500

ml

veal stock

1

 

star anise

1

 

cinnamon stick

1

tsp

coriander seeds

100

g

butter, unsalted

Preparation method

  • Toast the spices briefly in a dry frying pan.
  • Bring the veal stock to the boil together with the spices and reduce to about a third.
  • Strain the mixture.
  • Mount with the butter. 

Serving suggestions

  • In combination with veal, for example with glazed sweetbread.
  • Reduce further to use as a glaze.

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