Basic Fond De Veau

JOHN BESH NOVEMBER 2013 COOKING FROM THE HEART

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This sauce is the cook's best friend and the building block of many great French dishes. The
powdered stuff sold in stores is not even in the same ballpark. This fond, or foundation
sauce, takes my Basic Veal Stock then flavors and reduces it to intensify its power. Fond
de Veau does require a bit of preparation and is probably the most expensive sauce I use,
but it is so worth it for the potent, authentic flavor it confers to something like sautéed
porcini mushrooms or as literally the secret sauce in the Ragout of Lamb Shoulder
with Cavatelli.
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YIELD
Makes about 4 cups

INGREDIENTS
1.
 3 pounds veal bones or shanks
 3 tablespoons olive oil
 2 large onions, roughly chopped
 1 carrot, roughly chopped
 1 stalk celery, roughly chopped
 1 head garlic, halved
 2 tablespoons tomato paste
 2 cups red wine
 8 cups Basic Veal Stock
  1 bay leaf
 4 sprigs fresh thyme
 1 teaspoon black peppercorns

PREPARATION
1.
1. 1. Preheat the oven to 425°F. Place the bones on a baking pan and roast until dark brown,
about 45 minutes. Meanwhile, heat the oil in a large, heavy-bottomed pot over medium-
high heat. Add onions and cook, stirring, until caramelized, 15–20 minutes. Add the carrots,
celery, and garlic and cook until browned, about 15 minutes more.
2. 2. Add the tomato paste and toast until it turns a dark, mahogany color. Add the wine and
bring to a boil, scraping up the browned bits from the bottom of the pot. Add the roasted
bones, Veal Stock, bay leaf, thyme, and peppercorns. Bring to a boil, reduce the heat, and
simmer until the Fond de Veau is rich, dark brown, and reduced by half, about 4 hours.
Strain and cool. Store in the freezer in small batches.

Reprinted with permission from Cooking From the Heart: My Favorite Lessons Learned
Along the Way by John Besh. Copyright © 2013 John Besh. Published by Andrews McMeel
Publishing.