Looking for the perfect sauce to compliment to any one of Metropolitan Market’s steaks or roast? Here is a simple sauce that will work every time with 3 delicious variations tailored to your palate. Our Veal Glace is the same that any chef at a fine dining establishment would make. It would be a 2-day process with roasting the bones and pincing (browning using tomato paste) the vegetables and finally adding the bones and vegetable to a stockpot and then reducing it for 12-20 hours. Metropolitan Market sells this same product in a convenient ready to use frozen 1lb piece. It comes in a resealable package that has a long shelf life and stores frozen.
1 tsp. Extra Virgin Olive Oil
1 clove garlic minced
1/2 cup red wine
1/2 cup Haserot Culinare Glace De Veau
In a medium sauté pan, sauté the garlic in olive oil until aromatic.
Add the remaining ingredients and cooked until it is reduced by half.
Caramelized Shallots: Peel 3 shallot bulbs and julienne. In medium sauté pan, sauté shallots in olive oil until caramelized. Add remaining ingredients from Sauce Base recipe above and reduce by one-half.
Roasted Garlic: (“For the Garlic Lover”) Toss 6-8 peeled garlic cloves with olive oil then place them in a shallow baking pan. Cover the pan with foil and place it into a 375-degree oven for 30-45 minutes. Combine roasted garlic in sauté pan along with sauce base ingredients listed above and reduce by one-half.
Green Peppercorns: Create the sauce base using the instructions listed above. Once reduced by one-half stir in 2 tablespoons of Green Peppercorns.