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Good Sauce for Veal

pegasis0066 Feb 11, 2014 01:45 PM

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. coll RE: pegasis0066 Feb 11, 2014 01:48 PM

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

    1. d
      Dirtywextraolives RE: pegasis0066 Feb 11, 2014 01:50 PM

      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
        pegasis0066 RE: Dirtywextraolives Feb 11, 2014 01:52 PM

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

        1. re: Dirtywextraolives
          coll RE: Dirtywextraolives Feb 11, 2014 01:52 PM

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

          1. re: coll
            d
            Dirtywextraolives RE: coll Feb 11, 2014 02:03 PM

            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
            biondanonima RE: Dirtywextraolives Feb 11, 2014 02:05 PM

            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
              d
              Dirtywextraolives RE: biondanonima Feb 11, 2014 02:28 PM

              Now that sounds lovely!

              1. re: biondanonima
                fldhkybnva RE: biondanonima Feb 12, 2014 09:24 AM

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

            2. pegasis0066 RE: pegasis0066 Feb 11, 2014 01:56 PM

              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
                d
                Dirtywextraolives RE: pegasis0066 Feb 11, 2014 02:04 PM

                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
                  pegasis0066 RE: Dirtywextraolives Feb 11, 2014 02:34 PM

                  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
                    d
                    Dirtywextraolives RE: pegasis0066 Feb 11, 2014 02:47 PM

                    Which, a Marsala sauce? Roasted garlic butter sauce?

                    1. re: Dirtywextraolives
                      pegasis0066 RE: Dirtywextraolives Feb 11, 2014 04:55 PM

                      Marsala compound butter.

                      1. re: pegasis0066
                        d
                        Dirtywextraolives RE: pegasis0066 Feb 11, 2014 06:55 PM

                        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. r
                rjbh20 RE: pegasis0066 Feb 11, 2014 02:39 PM

                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. 3MTA3 RE: pegasis0066 Feb 11, 2014 05:19 PM

                  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
                    d
                    Dirtywextraolives RE: 3MTA3 Feb 11, 2014 06:55 PM

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

                  2. chefj RE: pegasis0066 Feb 11, 2014 05:21 PM

                    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
                      d
                      Dirtywextraolives RE: chefj Feb 11, 2014 06:56 PM

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

                    2. ipsedixit RE: pegasis0066 Feb 11, 2014 06:57 PM

                      Salt.

                      1. s
                        Springhaze2 RE: pegasis0066 Feb 11, 2014 07:09 PM

                        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. pegasis0066 RE: pegasis0066 Feb 12, 2014 05:06 AM

                          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
                            r
                            rjbh20 RE: pegasis0066 Feb 12, 2014 09:57 AM

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

                             
                            1. re: pegasis0066
                              biondanonima RE: pegasis0066 Feb 12, 2014 10:07 AM

                              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
                                pegasis0066 RE: biondanonima Feb 12, 2014 01:48 PM

                                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.

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