Gastronomixs

Veal jus with gherkin preserving liquid

The preserving liquid that gherkins are kept in is perfect to give a sauce or broth a fresh touch.

Veal jus with gherkin preserving liquid

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Ingredients

1

litre

veal stock

100

g

butter

 

 

gherkin preserving liquid

Preparation method

  • Reduce the veal stock to create a strong-flavoured sauce.
  • Mount with the butter.
  • Add freshness to the sauce with the gherkin preserving liquid.

Serving suggestions

  • As a sauce accompanying pan-fried or grilled veal or pork.

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