SALSUS VEAL STOCK

No sauce, soup, broth or risotto is made good without a fabulous stock as one of the base ingredients.

It is easy to overlook something so simple and with the ease of using powdered cubes, making fresh stock from scratch seems a rare thing indeed. However, there is no substitute for it, and a good stock is worth every penny and is usually hard to find. 

Salsus veal stock is made exclusively from natural ingredients. The stocks are made from roasting bones and vegetables to enhance their rich taste, then place them into a cooker with water, vegetables and spices for slow cooking. They do not use additives and are paleo and keto diet-friendly.

The fond is then strained and reduced before packing into cartons offering safe storage in a cool dark place for over 6 months.

Veal bones, when simmered with water over a long period, result in a highly viscous liquid that reduced further, provides an excellent body for red wine-based sauces.

For a better depth of flavour, reduce over a high heat 1 carton of Beef stock with 1 Carton of Veal stock by at 4/5 to give a fantastic demi-glace which will work as the ultimate body for your jus.

For perfect red wine Jus, reduce 200ml of red wine by half, add 1 ltr Salsus beef stock and 1 ltr Salsus veal stock (the veal helps with flavour but, more importantly, viscosity).

Bring to the boil and skim any foam that rises to the surface. Lower the heat slightly to just under a rolling boil. As the liquid evaporates, the viscosity will increase. 

Remove from the heat when the jus coats the back of a spoon and falls away with a thickness just short of double cream. The total yield should be around 400ml. The jus can be cooled then refrigerated where it will become solid; this solid mass can be cut, wrapped and frozen for later use, and as a guide, 30-40ml of jus is ample for a portion. 

Alternative flavours; replace 100ml of red wine with Madeira, replace the red wine with white wine for a lighter flavour or 50/50 white wine and Marsala, add a touch of cream for white meat/fish sauces... can also be finished with a splash of fruit vinegar such as our Fig & Date, which works perfectly with Duck or Pigeon dishes.

Ingredients: Water, Meaty Veal Bones, Onion, Carrot, Leek, Parsley, Thyme, Bay, Leaf, Pepper, Salt. 

Net: 1 Ltr

Store in a cool dark place - Refrigerate after opening and use within 3-4 days. Alternatively, freeze any unused product in a suitable container.