Caramelised veal jus

Caramelised veal jus

French Lessons
500 ml
15 mins
Cooking time
45 mins
Steve Brown

This sauce is one of my absolute favourites, full of flavour and vitality. It is based on a simple principle: caramelised meat juices. Remember, though, that for a great sauce you need to begin with a great stock.


Quantity Ingredient
50ml vegetable oil
300g veal meat trimmings, cut small
50g butter, cold and diced
5 shallots, finely sliced
10 button mushrooms, finely sliced
3 garlic cloves, finely sliced
150ml white wine
1 litre Brown veal stock


  1. Heat the oil in a large heavy-based saucepan. Add the veal pieces in a single layer and sear on a high heat to colour. If necessary, sear in batches as you don’t want them to stew. Add the butter and allow to foam. Lower the heat and sauté the veal in the butter until the sugars caramelise and the veal browns. Sauté for 5–10 minutes, stirring all the time to scrape the sticky sediment up from the bottom of the pan.
  2. Add the vegetables and garlic to the pan and continue to sauté for a further 5 minutes or so, until everything is a deep golden brown. Tip everything into a colander to drain off the fat. Return the meat and vegetables to the pan and deglaze with the white wine. Simmer until the wine has reduced to a syrupy consistency. Add the stock and simmer gently for 30 minutes, skimming from time to time. Strain through a fine sieve and serve straight away. Otherwise, transfer to a container with a tight-fitting lid and refrigerate. The sauce will keep in a sealed container in the refrigerator for 3 days or up to 3 months in the freezer.

Lime jus

  • To 250 ml caramelised veal jus, add the juice and chopped flesh (membranes removed) of 1 lime.

Périgueux sauce

  • To 250 ml caramelised veal jus, add 30 ml Madeira and 1 tablespoon chopped fresh black truffle.
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