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Veal Demi-glace Based Sauce Recipes
With Le Québécois veal demi-glace in your kitchen, outstanding
sauces are within easy reach.
Beef/Veal
Cabernet Green Peppercorn Sauce: 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 Sauce: 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 quartof veal demiglace.
Season to taste.
Marsala Shiitake Cream Sauce: Slice half a pound of fresh shiitake mushrooms and sauté with 1 tablespoon each of garlic and fresh thyme. Add 1 cup of Marsala, 1 cup of heavy cream, and ¼ cup of balsamic vinegar and reduce by two thirds. Add to one quart of veal demiglace and season to taste.
Venison/Elk
Blackberry Shiraz Sauce: 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 Sauce: 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 Sauce: 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 Sauce: Sauté 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 ¼ cup Dijon mustard. Bring together with an immersion blender and season to taste.
Pimentón Almond Golden Raisin Sauce: Sauté ½ cup yellow onion on moderate flame with two teaspoons of garlic. When the onion is translucent, add one tablespoon of pimentón and stir well to remove any lumps. Add ¼ 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 ½ cup toasted almonds and 1 cup golden raisins to give the raisins time to plump.
Basque Sauce: Sauté ½ cup diced red pepper, ½ 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; sauté for two minutes. Add vegetables and ½ cup roasted red pepper coulis to one quart of veal demiglace. Season to taste.
Duck
Green Peppercorn Orange Chipotle Sauce: 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 Sauce: 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 ½ cup hoisin sauce. Season to taste.
Raspberry Merlot Sauce: 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.
