Veal Jus

Veal jus is the base for so many of the classic sauces. Here is our version of a demi-glace, the reduced veal stock that serves as a base for a range of classical French sauces. Veal stock is considered neutral and because of this is essential—it gives extraordinary body and enhances the flavors of the other ingredients without asserting its own. So if we add it to the beef jus, it carries the beefy flavor. But with our veal jus, because it is so powerful, we use chicken stock as the base,