Ingredients
Scale
- 2 pounds veal knuckle
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 1/2 cup flour
- 1 gallon water
- 2 tablespoons salt
- 1 teaspoon black pepper
- 1 bouquet garni (thyme, bay leaf, parsley)
Instructions
- In a large pot, combine the veal knuckle, vegetables, and water.
- Bring to a boil, then reduce heat and simmer for 4 hours.
- Remove the veal and strain the stock.
- In a separate pan, melt butter and whisk in flour to create a roux.
- Gradually add the strained stock to the roux, whisking until smooth.
- Simmer until thickened, then season with salt and pepper.
- Serve warm as a sauce over your choice of meat or vegetables.
Notes
- For a richer flavor, you can roast the veal knuckle before simmering.
- This sauce can be refrigerated for up to 3 days or frozen for later use.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Sauce
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 1g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg