As a flavorful brown sauce, fond de veau lié can be the basis for a number of other sauces. For example, it can be infused with fresh sage and then paired with a wild mushroom strudel. However, chefs use fond de veau lié mostly as a meat sauce or glaze (depending on how thick you cook it).
The amount of oil may seem rather exorbitant, but this lavish use helps obtain the best color and flavor when browning the ingredients. While the sauce is simmering, impurities are thrown to the surface and are continually skimmed away.
Fond de veau lié, which translates to “bottom of bound calf,” mainly involves combining equal parts of veal stock and bones in a boiling pot where the sauce begins to form. This is a recipe more commonly associated with professional cooking due to the sheer amount of ingredients involved and the amount of time required to cook it.
Yield: Approx. 1 ½ gallons – or – 5.75 liters*
Estimated Time of Cooking: No more than 6 ½ hours
– 6 gallons – Brown veal stock
– 10 oz. – Tomato Paste
– 1.4 liters – Red wine, dry
– 2 – Garlic cloves, whole
– 4 – Bay leaves
– ½ teaspoon – Thyme, dried leaves
– 25 pounds – Veal bones, roasted**
– 5 fluid oz. – Canola Oil
– Diced Vegetables (cut roughly):
~ 6 oz. – Onions – 170 grams
~ 6 oz. – Carrots – 170 grams
~ 6 oz. – Leeks – 170 grams
~ 6 oz. – Celery – 170 grams
*NOTE: Final volume of the sauce may vary, depending upon the amount of reduction. Taste, texture, and appearance should be the guides.
**NOTE: Veal bones may be replaced with other bones (chicken, lamb, venison, pheasant, etc.) and an appropriate stock used to make different flavored fonds. Try matching bones and stock with the same type of meat you will be serving the fond over.
- Sauté the onions, carrots, leeks, and celery in hot canola oil until the onions and carrots are well browned.
- Add the tomato paste and sauté until it takes on a rusty color and has a sweet aroma.
- Deglaze the pan by adding the red wine in thirds. Allow the wine to reduce after each addition.
- Add the garlic, herbs, veal stock, and roasted bones. Bring this mixture slowly to a simmer, skimming the surface as necessary throughout cooking time (approx. 6 hours).
- Strain the sauce, pressing the solids to release all juices.
- Reduce the strained sauce until it has a volume of 6 quarts.
- Check for seasoning, and add salt and pepper to taste if necessary. Strain the sauce through cheesecloth.
- The sauce may either be used immediately or cooled and stored for later use.
A typical serving portion of this sauce is about 2 fluid ounces or 45 milliliters. If desired, the unthickened sauce can be further reduced to a thick syrup, referred to as “glace de viande,” or meat glaze.