BASIC FOND DE VEAU
This sauce is the cook's best friend and the building block of many great French dishes. The powdered stuff sold in stores is not even in the same ballpark. This _fond,_ or foundation sauce, takes my [Basic Veal Stock](/recipes/food/views/Basic-Veal-Stock-51208450) then flavors and reduces it to intensify its power. Fond de Veau does require a bit of preparation and is probably the most expensive sauce I use, but it is so worth it for the potent, authentic flavor it confers to something like sautéed porcini mushrooms or as literally the secret sauce in the [Ragout of Lamb Shoulder with Cavatelli](/recipes/food/views/Ragout-of-Lamb-Shoulder-with-Cavatelli-51208220).
Provided by John Besh
Yield Makes about 4 cups
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 425°F. Place the bones on a baking pan and roast until dark brown, about 45 minutes. Meanwhile, heat the oil in a large, heavy-bottomed pot over medium-high heat. Add onions and cook, stirring, until caramelized, 15-20 minutes. Add the carrots, celery, and garlic and cook until browned, about 15 minutes more.
- 2. Add the tomato paste and toast until it turns a dark, mahogany color. Add the wine and bring to a boil, scraping up the browned bits from the bottom of the pot. Add the roasted bones, Veal Stock, bay leaf, thyme, and peppercorns. Bring to a boil, reduce the heat, and simmer until the Fond de Veau is rich, dark brown, and reduced by half, about 4 hours. Strain and cool. Store in the freezer in small batches.
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