Basic Fond de Veau
December 2013. This sauce is the cook’s best friend and the building block of many great French dishes.
Keywords
- sides & sauces
- CRMag Staff
- recipes
- 2013
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Ingredients
- 3 lbs. veal bones or shanks
- 3 tbsp. olive oil
- 2 large onions, roughly chopped
- 1 carrot, roughly chopped
- 1 stalk celery, roughly chopped
- 1 head garlic, halved
- 2 tbsp. tomato paste
- 2 cups red wine
- 8 cups Basic Veal Stock (recipe below)
- 1 bay leaf
- 4 sprigs fresh thyme
- 1 tsp. black peppercorns
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