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Good Sauce for Veal

I am making veal T-bones for Valentine's Day dinner. I was thinking about making a merlot wine sauce but think maybe that might overpower the meat.

Any suggestions? A google search didn't yield much.

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  1. Tonnato is somewhat traditional, although usually served cold. It's made with tuna, hope that doesn't turn you off.

    1. Piccata and Marsala are my favorites with veal, but usually have it with cutlets, that get bathed in the sauce......

      6 Replies
      1. re: Dirtywextraolives

        Yeah, I wanted to treat this cut more as a steak.

        1. re: Dirtywextraolives

          Those are my two favorites too, but as you have never made except with cutlets. How bad can it be though?

          1. re: coll

            That's what I was thinking...... ;)

            You can always make an aioli to dip the pieces in with garlic, lemon & capers to mimic the piccata flavors.....

          2. re: Dirtywextraolives

            I think a marsala sauce would still be nice - something about the sweetness is so good with veal. You could change it up a bit and do a marsala compound butter, perhaps - saute some shallots and add marsala and reduce to a syrup, then let it cool. Mix with butter and herbs of your choice (thyme, marjoram, maybe a bit of rosemary?). You could even add a little mascarpone cheese in there for some extra melty richness.

              1. re: biondanonima

                I was thinking along the lines of compound butter as well. A red wine shallot butter might be nice.

            1. I found a recipe for fig confit, that has rosemary, cranberry juice, white wine, and garlic in addition to figs.

              I definitely wouldn't have thought of that pairing but can't envision what it would taste like with the veal.

              5 Replies
              1. re: pegasis0066

                Sounds intriguing, but don't know if it would overwhelm the delicate veal flavor......

                Are you saucing the t-bones on the plate or serving it separately to dip or spoon over individually?

                1. re: Dirtywextraolives

                  I hadn't decided how to serve - with that fig confit it would be on the side.

                  I like the idea of a marsala compound butter. I was already thinking about a roasted garlic compound butter but also maybe a sauce. How would you make that?

                  1. re: pegasis0066

                    Which, a Marsala sauce? Roasted garlic butter sauce?

                      1. re: pegasis0066

                        Look at biodanomina's post, she gives basic instructions there.

                        Basically sauté shallots, then deglaze with Marsala & reduce until syrupy. Let cool, then fold into softened butter with some chopped fresh herbs of choice. Roll up into a log on some parchment or plastic wrap, then put in fridge to harden up. Then slice medallions of the butter onto the veal steaks when plated.

              2. How are you doing the veal chops? If they're grilled, they don't need anything -- maybe a dash of olive oil & squeeze of lemon. Also, if they're grilled, you won't have any pan juices to base a sauce on

                Otherwise, a simple demiglace-based reduction -- add some red wine if you like -- would be good.

                 
                1. I know I'm dating myself, but a fresh Morel cream sauce. Veal and mushrooms are a match. You can get by with the cream since veal tends to be lean (that's my story and I'm sticking to it)... or..how about a Chimichurri ?

                  1 Reply
                  1. re: 3MTA3

                    Yes, that morel cream sauce would be lovely as well.

                  2. Porcini Sauce would work well as would any Wild Mushroom. Also I would use White Wine flavored Sauces rather than Red. Or better yet Brandy or Cognac.
                    Cream is always a friend of Veal as well.

                    1 Reply
                    1. re: chefj

                      Agree, chef. I was also thinking a tarragon white wine reduction might be nice. With wild mushrooms, heaven!

                      1. I agree with others about the natural combo of mushrooms and veal. I make wild mushroom cream sauce with cognac, something like the recipe linked below. I don't use the truffle butter, but start the recipe by sauteing wild mushrooms. Finish the sauce with plain unsalted butter.

                        http://www.foodandwine.com/recipes/ve...

                        1. Thanks for all the thoughts. I just knew a red wine based sauce was off base. I am now torn between a Marsala compound butter and white wine/cream sauce. I do like the thought of morels. I was considering topping with a small piece of seared foie gras.

                          I was planning on cooking the veal using my hillbilly sous vide set-up (big insulated cooler) and then finish by searing in cast iron.

                          3 Replies
                          1. re: pegasis0066

                            Here's one with a pan-seared boneless veal ribeye & morels in a cognac cream.

                             
                            1. re: pegasis0066

                              What are you doing for a side? You could showcase your morels in a risotto or pasta dish - that would pair nicely with the veal.

                              1. re: biondanonima

                                I just made risotto so was thinking not again so soon, plus I don't want to have to spend 30 minutes tending to it.

                                So, I am making a goat cheese au gratin and glazed baby carrots.