Quick Sauces

Name: Quick Sauces
Yield: Makes about 200 milliliters
Cuisine: American
Ingredients: 500 milliliters Veal Stock (or 250 millliliters Veal Stock plus 250 milliliters strained stock made with the same bones as above); 60 grams tomatoes cut into ½-inch pieces; 500 milliliters Veal Stock (or 250 millliliters Veal Stock plus 250 milliliters strained stock made with the same bones as above); 700 grams chicken, squab, duck, pork, rabbit, or veal bones, chopped into 1-inch pieces; 700 grams chicken, squab, duck, pork, rabbit, or veal bones, chopped into 1-inch pieces; 700 grams chicken, squab, duck, pork, rabbit, or veal bones, chopped into 1-inch pieces; 700 grams chicken, squab, duck, pork, rabbit, or veal bones, chopped into 1-inch pieces; 120 grams canola oil; 135 grams carrots cut into ½-inch mirepoix; 90 grams leeks cut into ½-inch mirepoix (white and light green parts only); 125 grams onions cut into ½-inch mirepoix; 750 milliliters Chicken Stock or water; 750 milliliters Chicken Stock or water; 750 milliliters water; 700 grams chicken, squab, duck, pork, rabbit, or veal bones, chopped into 1-inch pieces; 700 grams chicken, squab, duck, pork, rabbit, or veal bones, chopped into 1-inch pieces

Preparation info

Makes about
200 milliliters

Difficulty
Easy

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

120 grams canola oil
700 grams chicken, squab, duck, pork, rabbit

Americas
United States
Sauce
Gluten-free

Method

Heat the canola oil over high heat in a wide heavy pot large enough to hold the bones in one layer. When it just begins to smoke, add the bones and brown them, without stirring, for about 10 minutes. (They should be well browned before they are moved, or they will give off their juices and begin to steam rather than brown.) Turn the bones and cook for about 10 minutes longer, or until evenly co