Usually by this time I got my simmering sauces
sitting on the bain-marie, ready for action. My main
selection includes Madagascar, Mushroom and Red-Wine
sauce... and all of them are derived from the basic
Jus... ...which starts off as veal bones. They're
trimmed and laid on trays
...then I just roast them in the oven until they're
nicely browned... ...and while waiting for the bones
to cook up I gather my mirepoix... normally composed
of leeks, celery, onions and carrots ...then I cut
them up... ...and roast them the same way I did the
bones.
When the bones and vegetables are all roasted and
ready I just throw them into a stock pot. Then I
deglazed the trays with Red Wine to extract the
sediments and juices left behind by the bones.
Of course I use a cheap red... and not something
like an '89 merlot or anything else as dear. ...then
I fill the pot with water and I put it on simmer
overnight. After that I'll strain it, then reduce
it... and strain it again until it attains a sauce
consistency... but I won't be doing that 'till
tomorrow... :)
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it, if you wish to borrow any material in this website, in part or
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