This recipe is adapted from Alain Ducasse’s Flavors of France to support the recipes from the show. The original recipe has these notes: “This jus is virtually a sauce, the essence of veal, smothered with butter.” The butter will harden on top of the jus when chilled and act as a seal, keeping the air out; remove the butter before using the jus.
Heat the oil in a large stockpot over medium-high heat. Add
Return the meat and the vegetables to the stockpot and add enough water to cover by at least
Add the remaining
Bring the stock to a boil, reduce the heat to medium-high so that it boils gently, and cook until it reduces by half to about
Pour into a bowl or other storage container and let cool. Store in the refrigerator for up to 3 days, or transfer to several small containers and freeze.
© 2003 Jeremiah Tower. All rights reserved.