Gastronomixs

Veal jus

Veal jus, also called jus de veau, is the most iconic of the classic basic French sauces. You can use the jus as a basis for further preparations or serve it just as is. If you serve the veal jus as is, all you need is a little salt to lift the flavour.

Makes 2500ml.

Veal jus

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Ingredients

10

kg

veal bones

3

kg

veal trotters, sawn

1200

g

carrots

1200

g

onions

1200

g

leeks

1200

g

celeriac

35

l

water

10

g

thyme

10

 

bay leaves

20

g

peppercorns

As needed:

 

salt

Preparation method

  • Brown the veal bones and the trotters in a roasting pan in the oven at 180°C for one hour.
  • Clean and cut the vegetables into coarse pieces of approximately 4cm.
  • Transfer the browned bones and trotters to a large pot.
  • Pour in the water and bring gently to the boil.
  • Use a skimmer to remove the froth.
  • Add the chopped vegetables and herbs.
  • Infuse at just below boiling point over a low temperature for fifteen hours.
  • Pour the jus through a fine-meshed conical sieve and then strain through a cheese cloth.
  • Reduce until it has reached the consistency of a jus.
  • Season to taste with salt if needed.

Serving suggestions

  • As a basis for various sauces, such as a bordelaise sauce, red wine sauce, and pepper sauce.
  • As an ingredient in preparations, such as fondant potatoes and for braising meat.
  • Perfect for making a rich risotto with pearl barley as the key ingredient, served with flank steak, celeriac, and parsnip.

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