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Creating a rich and flavorful sauce is essential to elevating a roast veal dish. Two classic sauces that complement veal beautifully are Demi Glace and Burgundy Wine Sauce. Mastering these sauces can transform a simple roast into a gourmet experience.
Understanding Demi Glace
Demi Glace is a concentrated brown sauce made by reducing stock and wine until it thickens and intensifies in flavor. It serves as a base for many sauces and adds depth to the dish.
Ingredients for Demi Glace
- Beef or veal bones
- Carrots, onions, celery
- Tomato paste
- Red wine
- Water
- Herbs (thyme, bay leaves)
- Salt and pepper
Steps to Prepare Demi Glace
- Roast the bones in the oven until browned to develop flavor.
- Simmer the bones with vegetables, herbs, and water for several hours to make a rich stock.
- Strain the stock and reduce it by half.
- Add tomato paste and red wine, then continue to simmer until thickened.
- Strain again and cool before use or storage.
Making Burgundy Wine Sauce
The Burgundy Wine Sauce is a sophisticated accompaniment that highlights the flavors of veal. It uses red Burgundy wine, which adds acidity and complexity.
Ingredients for Burgundy Sauce
- Red Burgundy wine
- Shallots
- Butter
- Veal stock or demi glace
- Fresh thyme
- Salt and pepper
Steps to Prepare Burgundy Sauce
- Sauté chopped shallots in butter until translucent.
- Pour in Burgundy wine and simmer until reduced by half.
- Add veal stock or demi glace and thyme, then cook until the sauce thickens.
- Season with salt and pepper to taste.
- Strain the sauce before serving to ensure smoothness.
Serving Tips
For the best results, prepare the sauces in advance to allow flavors to meld. Serve the roast veal sliced, topped with the warm Burgundy wine sauce, and accompanied by vegetables or potatoes for a complete gourmet meal.