How to succeed with your sauces and winter juices?

Once your dish is finished, it is difficult for you not to succumb to the pleasure of dipping a piece of bread in the sauce that rests on the bottom of your plate?

This article is for you.

The chef Eric Trochon, guest on Saturday of "The table of the good living" on Europe 1, explained how to succeed with its sauces and its winter juices.

"A sauce is a dish in itself. A juice is more of a de-icing, and in general it is not bound or very slightly, it is more fluid", commented the best worker of France, author of the encyclopedia

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Respect the wine that goes with the sauce

"For the sauce, it is good to respect the eponymous wine. The Bordeaux sauce requires a bordeaux, you don't need an extremely expensive wine but you need a wine that has hold, to have a beautiful color. When you are a young chef you want very dark sauces, but it is better to re-color your sauce with a small "mirror", that is to say a reduction with a pinch of sugar aside. well balanced. "

Make a success of your bordelaise sauce

"The ingredients of the Bordeaux sauce are: a reduction of red wine and shallot, with veal juice and we finish with diced marrow. We take a superior Bordeaux of good hold, which should not be too acidic. The sauce is the balance, it is never too powerful or too sweet. For this sauce, the little secret is to add a dash of red wine at the last moment which will restore its liveliness. what is red meat, even a roast or an entrecote is perfect. "

The juice of the roast, a precise recipe

"A juice is not just anything. The juice from the Sunday roast, what I call" granny juice "is onions cut around the roast in the plate. We collect the juices from the meat at the end of cooking, we put a little water and I deglaze the juices and I put them in a small saucepan.

Our grandmothers knew how to do it very well, they finely cut a few shallots or a few onions, under the chicken or under the roast beef, with a small clove of crushed garlic and thyme and bay laurel from the garden.

What is very important is not to burn the onions otherwise you recover the bitterness.

Then we deglaze spoon by spoon, we do not wet and we reduce.

It takes about ten minutes, and above all we do not degrease the fat.

Real juice should be plump. "

Veal jus sauce by Eric Trochon

For about 20 cl of juice

Preparation: 25 mn

Cooking: about 1 hour

Ingredients:

2kg of veal breast (or 2kg of fine, not too fatty veal trimmings)

2 sweet onions

10 cl of vegetable oil

25g butter

5 cloves of garlic in a shirt

1 sprig of thyme

½ bay leaf

3l of mineral water (or 2l of white veal stock)

Preparation of the elements:

1. Cut the meat into pieces of about 40g and cut the onion into mirepoix.

2. Briskly brown the pieces of meat in a sauté pan with oil.

The coloring should be golden and even.

Remove excess fat as you go.

Drain the meat carefully in a colander.

3. Return the meat to the skillet, then add the butter, the cloves of garlic in the shirt, the mirepoix of onions and the herbs (thyme, bay leaf)

The cooking :

1. Leave to caramelize, stirring regularly to prevent the filling from burning.

2. Deglaze the sauté pan with 30 cl of water and remove the juices using a wooden spoon.

Reduce the juice which should coat the pieces well.

Repeat the operation again, then pour water (or white veal stock) up to the pieces.

3. Let simmer over low heat.

Top up with water during cooking, to compensate for evaporation.

When the meat is cooked, let the juice stand for 20 minutes off the heat.

4. Pass the juice through a Chinese cheesecloth without crushing.

5. Put back on the heat and reduce to very low heat.

6. You should get a syrupy and clear juice.

Cool the juice as quickly as possible before packaging it (in small boxes for example) and keep in the fridge at + 3 ° C maximum (or freeze it).