Veal Cream Sauce Recipe

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Updated 14/02/2024

Slices of medium-rare beef steak with a side of mushrooms and a smooth veal cream sauce, presented on a white plate

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
A bowl of blanquette de veau, a creamy French veal sauce, with carrots and a bay leaf, garnished with herbs

How to Make Veal Sauce

  1. 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.
  2. 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.
  3. 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.


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.

Eager to explore more gourmet recipes and culinary delights?

Dive into our collection of delectable dishes designed to inspire your cooking adventures.

From classic sauces to innovative creations, our recipes, including this exquisite veal stock sauce, promise to bring sophistication and flavour to your table.

Start your culinary journey today and master the art of fine cooking!

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