Veal Sauce Recipes

Beef/Veal
Cabernet Green Peppercorn: Reduce by two thirds 2 cups of Cabernet Sauvignon, 1 tablespoon green peppercorns, 1 tablespoon green peppercorn brine, 3 ounces of shallots, 1 bay leaf, and 1 tablespoon fresh thyme. Remove bay and add to one quart of veal demiglace and season to taste. Porcini Mushroom: Rehydrate 1 ounce of dried porcini in 8 fluid ounces of water for 20 minutes, then remove and reserve the porcini and reduce the porcini liquid, three ounces of shallots, and 1 tablespoon fresh thyme by three fourths. Chop the porcini if necessary and add to the reduction and one quart of veal demiglace. Season to taste. Marsala Shiitake Cream: Slice half a pound of fresh shiitake mushrooms and saut with 1 tablespoon each of garlic and fresh thyme. Add 1 cup of Marsala, 1 cup of heavy cream, and cup of balsamic vinegar and reduce by two thirds. Add to one quart of veal demiglace and season to taste.

Venison/Elk
Blackberry Shiraz: Reduce by two thirds 2 cups shiraz, 2 ounces shallots, one whole dried red chile, and one pint of fresh blackberries. Pass through a strainer, pressing to get as much pulp as possible. Add to one quart of veal demiglace. Season to taste. Add fresh blackberries at service. Prune Armagnac: Soak prunes in one cup of Armagnac and one cup of red wine for twenty minutes. Strain and reserve the prunes. Reduce by two thirds the liquid with a quarter teaspoon of black pepper and two ounces of shallots. Add the liquid and prunes to one quart of veal demiglace. Season to taste.

Port Huckleberry: Reduce by two thirds 2 cups shiraz, 2 ounces shallots, one whole dried red chile, and one pint of fresh or frozen huckleberries. Remove the chile. Add to one quart of veal demiglace. Season to taste.

Lamb
Rosemary Garlic Dijon: Saut 2 tablespoons garlic with 1 tablespoon finely minced rosemary. Add 2 cups red wine and reduce by two thirds. Add reduction to one quart of veal demiglace along with cup Dijon mustard. Bring together with an immersion blender and season to taste. Pimentn Almond Golden Raisin: Saut cup yellow onion on moderate flame with two teaspoons of garlic. When the onion is translucent, add one tablespoon of pimentn and stir well to remove any lumps. Add cup Sherry vinegar and one cup of lamb stock and reduce by half. Add to one quart of veal demiglace and season to taste. Twenty minutes before service, add cup toasted almonds and 1 cup golden raisins to give the raisins time to plump. Basque: Saut cup diced red pepper, cup diced green pepper, and 1 cup yellow onion until the onion is translucent. Add two teaspoons garlic and two tablespoons of chiffonaded basil leaves; saut for two minutes. Add vegetables and cup roasted red pepper coulis to one quart of veal demiglace. Season to taste.

Duck
Green Peppercorn Orange Chipotle: Reduce by two thirds one pint of orange juice with 2 ounces of shallots, 1 tablespoon chipotle adobo, 1 tablespoon green peppercorns, and 1 tablespoon green peppercorn brine. Add to one quart of veal demiglace. Finish with zest of two oranges. Season to taste. Five-Spice: Infuse over low flame for 20 minutes 2 cups of duck stock with 12 star anise, two cinnamon sticks, 1 tablespoon fennel seeds, 8 cloves, and 1 tablespoon Szechuan peppercorns. Strain and reduce by two thirds. Add to one quart of veal demiglace and finish with cup hoisin sauce. Season to taste. Raspberry Merlot: Reduce by two thirds 2 cups merlot, 2 ounces shallots, one whole dried red chile, and one pint of fresh raspberries. Pass through a strainer, pressing to get as much pulp as possible. Add to one quart of veal demiglace. Season to taste. Add fresh raspberries at service.