Our Pantry - Recipes Using Reduced Veal Stock
Here's a tried-and-true method used by generations of cooks for silky, savory pan gravy to go with your holiday bird. The key is our superb roasted turkey stock. This method also works well for nearly any roast poultry, game, or meat--just substitute one of our other stocks for the turkey stock, and you'll have a delicious gravy every time. For a gluten-free gravy, just substitute rice flour for the wheat flour in the recipe.
A rich, decadent sauce spiked with cognac and the sweet tang of dried cherries--marvelous over your best beef or veal roast.
Now this is how to cook carrots: follow Julia Child's lead and simmer them slowly in a sweet-savory mixture of brown stock (our Glace de Viande), butter, and a little sugar. The liquid is cooked down to a deeply flavored, shiny glaze that coats the tender carrots. They're the perfect complement to a holiday roast, although you may be tempted to just eat a plate of them with no accompaniment at all. Julia would probably approve.
This magical blend of caramelized balsamic vinegar and Glace de Veau Gold makes a contemporary drizzle of sauce that is clean and enticing to the palate.
The sunny flavors of Provence come to mind in this fragrant veal stew simmered with fennel, sweet bell peppers, olives, and orange zest. Serve it over wide pasta noodles, boiled potatoes, or couscous.
A hearty, Italian-style stew for a chilly evening--and it's simple to prepare!
Everyone loves a robust, aromatic sauce on roast beef, venison or veal. Our Merlot sauce adds a sophisticated flourish to all red meats and even the most mundane mashed potatoes. As a variation, substitute Marsala and diced white mushrooms with veal chops. That’s amore!
Serving smoked, grilled or deep-fried turkey this year? No slowly roasting bird with vegetables strewn about in the pan to help make the perfect gravy? No problem! Try our super easy method and you'll never worry about gravy again. You can even make it days ahead of time. The secret: our savory turkey stock and vegetables cooked to caramel perfection in our Graisse de Canard.
When artichokes and mushrooms are partnered with the palest veal, Glace de Poulet Gold adds just the flavor needed for the rich sauce without overpowering the other ingredients. This hearty dish gets better as it sits, so you can make it ahead. Double it for a crowd. Serve over buttered noodles, rice, or couscous.