Creamy Veal Sauce
A nice an tastful sauce that is perfect for any holiday dish.
Yield
2 servingsPrep
7 minCook
7 minReady
14 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
beef stock
prefer veal |
|
| 1 | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
butter
|
|
| ¼ | pound |
mushrooms
fresh, trimmed finely chopped |
|
| 2 | tablespoons |
all-purpose flour
|
|
| ⅛ | cup |
white wine
dry |
*
|
| 1 | x |
salt and white pepper
as needed |
* |
| 1 | x |
lemon juice
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
beef stock
prefer veal |
|
| 237 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
butter
|
|
| 113.4 | g |
mushrooms
fresh, trimmed finely chopped |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
white wine
dry |
*
|
| 1 | x |
salt and white pepper
as needed |
* |
| 1 | x |
lemon juice
to taste |
*
|
Directions
Melt the butter and allow the chopped mushrooms to brown, then add the veal stock and then the cream.
Bring the mixture to a boil. Mix flour and white wine and stir into the boiling liquid with a whisk.
Allow to simmer for a few minutes and then season with salt and pepper and lemon juice.
Pass the sauce through a fine strainer or purée in a blender and strain.
Pour the sauce into a 1 Pint iSi Gourmet Whip or iSi Thermo Whip, screw in one iSi cream charger and shake vigorously.
Keep the filled Gourmet Whip warm in a water bath at temperatures of up to 75 °C / 165 °F.
The iSi Thermo Whip is thermal and will keep warm for up to 3 hours (DO NOT place in a warm water bath.)
Serve with any type of veal.
