Updated 14/02/2024
An Essential Basic Culinary Sauce Recipe for Veal Sauce
Dive into the culinary world with our Veal Sauce recipe, a cornerstone of gourmet cooking that promises to add a touch of elegance to your meals.
This sauce, with its creamy texture and deep flavours, is a testament to the art of sauce-making.
Despite its debated origins, the Veal stock sauce has been a staple in European cuisine, particularly in Germany where it first gained prominence.
This recipe offers a modern take on the traditional method, ensuring a smooth, rich sauce that can elevate simple dishes to new heights of flavour.
Equipment Needed
- Saucepan
- Mixing Bowl
- Egg Whisk
- iSi Whipper (0.5L)
- iSi Cream Charger
- iSi Funnel & Sieve
Veal Stock Sauce Ingredients
- 200 ml heavy cream
- 20 g butter
- 1 g salt
- 1 ml lemon juice
- 1 g white pepper
- 20 ml dry white wine
- 40 g mushrooms
- 30 g wheat flour
- 220 ml dark veal stock
How to Make Veal Sauce
- Prepare the Base: In a saucepan, melt the butter and then add the finely chopped mushrooms. Sauté until golden, then deglaze the pan with dry white wine and veal stock. Bring the mixture to a boil before adding the heavy cream.
- Thicken the Sauce: In a mixing bowl, whisk together wheat flour with a small amount of stock and white wine to create a smooth paste. Gradually whisk this into the boiling liquid, allowing it to gently boil for a few minutes to thicken. Season with salt, white pepper, and a hint of lemon juice for brightness.
- Finish with Flair: Strain the sauce through an iSi Funnel & Sieve to ensure smoothness, then transfer into a 0.5L iSi Whipper. Attach one iSi Cream Charger and shake vigorously. Keep the whipper warm in a bain-marie or water bath at a constant temperature of no more than 75°C until ready to serve.
Serving Suggestions
- Over Pasta: Drizzle the sauce generously over your favorite pasta for an instant upgrade.
- With Vegetables: Elevate roasted or steamed vegetables with a spoonful of this creamy sauce.
- Meat Topping: Perfect as a finishing touch on grilled or roasted meats, adding depth and richness.
FAQ
Q: Can I substitute veal stock with another type of stock?
A: While veal stock is preferred for its rich flavour, beef or chicken stock can be used as substitutes, though the taste profile will slightly differ.
Q: What if I don’t have an iSi Whipper?
A: The iSi Whipper creates a light and airy texture. Without it, you can still achieve a delicious sauce by whisking vigorously before serving, although it may not have the same fluffy consistency.
Q: Can this sauce be frozen for later use?
A: It’s best enjoyed fresh due to the cream content, but if necessary, it can be frozen in an airtight container and gently reheated, adding a bit of cream to adjust the consistency.
Q: Is there a non-alcoholic alternative to white wine in the recipe?
A: For a non-alcoholic version, substitute the white wine with an equal amount of broth or a mixture of lemon juice and water for acidity.
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