Light Veal Juice Sauce

6 servings

110 minutes

The 'Light Veal Jus' sauce is an exquisite representative of French gastronomy, embodying depth of flavor and culinary refinement. Its roots trace back to classical cooking traditions where attention to detail plays a key role. This rich and aromatic jus is created by slowly reducing veal trimmings and chicken wings infused with white wine, aromatic herbs, and caramelized vegetables. It has a rich taste with delicate meat and wine notes complemented by a slight acidity and sweetness of tomatoes. The sauce perfectly complements beef, veal, and poultry dishes, adding juiciness and depth to them. Its texture is silky and slightly thick, allowing it to coat the meat evenly while highlighting all its flavor nuances. This jus will be a true gem in every chef's arsenal.

Energy value per serving

• Calories: 253
• Proteins: 18.2g
• Fats: 14.4g
• Carbohydrates: 5.6g

Ingredients

• Vegetable oil: 3 tbsp
• Veal trimmings: 350 g
• Chicken wings: 150 g
• Shallots: 2 head
• Fresh mushrooms: 100 g
• Carrot: 1 pc
• Garlic: 1 clove
• Tomato puree: 0.5 tbsp
• Thyme: 1 stem
• Bay leaf: 1 pc
• Dry white wine: 300 ml
• Water: 600 ml
• Veal broth: 1.5 l
• Arrowroot: 1 tbsp

Cooking steps

1. Cut the veal scraps into cubes, chop the chicken wings into pieces, slice the shallots, finely chop the mushrooms, cut the medium carrot, finely chop the garlic clove, and mix the arrowroot with a small amount of water.

   Required ingredients:

   • Veal trimmings: 350 g
   • Chicken wings: 150 g
   • Shallots: 2 heads
   • Fresh mushrooms: 100 g
   • Carrot: 1 piece
   • Garlic: 1 clove
   • Arrowroot: 1 tablespoon

2. Heat oil in a large skillet. When it starts to smoke slightly, add veal and chicken and fry on high heat for about 20 minutes until browned on all sides.

   Required ingredients:

   • Vegetable oil: 3 tablespoons
   • Veal trimmings: 350 g
   • Chicken wings: 150 g

3. Add vegetables and garlic, fry for 10 minutes or until golden brown and caramelized. Add tomato puree, thyme, and cook for another 2-3 minutes.

   Required ingredients:

   • Shallots: 2 heads
   • Fresh mushrooms: 100 g
   • Carrot: 1 piece
   • Garlic: 1 clove
   • Tomato puree: 0.5 tablespoon
   • Thyme: 1 stem

4. Pour in wine and water and bring to a boil, scraping the sediment from the bottom of the pan with a wooden spoon to get caramelized juices from frying.

   Required ingredients:

   • Dry white wine: 300 ml
   • Water: 600 ml

5. Boil without heating for about 25 minutes or until the liquid is reduced by 2/3.

6. Add the broth. Bring to a boil again, then simmer uncovered for about 25 minutes, regularly skimming off the foam. When the mixture reduces by half, stir in the arrowroot to thicken the liquid.

   Required ingredients:

   • Veal broth: 1.5 l
   • Arrowroot: 1 tablespoon

7. Cook for another 2 minutes, then strain through a fine sieve. The resulting juice should be thick enough to lightly coat the back of a spoon.