Sauce Your Veal Up!

With its tender flesh that literally melts in your mouth, its fine and refined taste and its irresistible pink glow, it's hard not to fall for Quebec Veal! Need inspiration to turn it into a star? Here’s a complete guide to special sauces and marinades tailored to enhance its fine and subtle aromas and allow you to enjoy it at its best!

 

Tasty pairings

Veal offers a truly palatable experience that can be enhanced with flavours such as garlic, dill, tarragon, sage, cilantro and oregano, or spices such as curry, mustard and paprika. Grilling veal will help bring out light notes of hazelnut that pair wonderfully with bay leaf, thyme, rosemary and sage. With their refreshing acidity that contrasts with the sweetness of veal, citrus fruits like lemon and grapefruit are also perfect to awaken its aromas and make every bite sparkle with flavour.

 

Tasty sauces

There are two types of sauces that can accompany veal quite well – basting sauces, which will be brushed over the meat during cooking, and garnishing sauces, which will enhance the dish at the table. Obviously, some of them can work very well both ways!

 

Basting sauces

Jerk style sauce

• 1 can (796 ml / 28 oz) can crushed tomatoes
• 250 ml (1 cup) brown sugar
• 30 ml (2 tbsp) dark rum (optional)
• 5 ml (1 tsp) liquid smoke
• 5 ml to 5 ml (1/2 to 2 tsp) allspice, crushed
• 15 ml (1 tbsp) lime juice
• 45 to 60 ml (3 to 4 tbsp) Sriracha sauce
• Salt and pepper to taste

In a pan, mix 1 cup of vegetables broth or prepared concentrated veal stock and the sauce ingredients. •  Bring to a boil and simmer for 30 minutes or until desired consistency. Let cool before using. Use to brush a piece of meat to grill on the BBQ, such as a veal blade roast.

* It is preferable to prepare and refrigerate the sauce ahead of time. The aromas will develop further.

Teriyaki sauce

• 250 ml (1 cup) brown sugar
• 1 clove garlic, finely chopped
• 60 ml (1/4 cup) soya sauce
• 30 ml (2 tbsp) water
• A few drops of Sriracha sauce

In a small saucepan, mix all the ingredients for the teriyaki sauce.  Combine all the ingredients with a whisk, bring to a boil and cook until the brown sugar has dissolved. Remove from the heat and cool to room temperature. Use to brush pieces of meat such as veal brochettes, cutlets or pavé steaks.

 

Garnishing sauces

Apple sauce

• 5 ml (1 tsp) concentrated veal stock
• 125 ml (1/2 cup) water
• 125 ml (1/2 cup) apple juice
• 30 ml (1 tbsp) white roux or corn starch diluted in a little cold water 
• Salt and pepper to taste

Bring to a boil stirring constantly and let simmer over medium heat until desired consistency. Use to coat meat, especially veal cutlets.

Cranberry sauce

• 500 ml (2 cups) frozen cranberries
• 250 ml (1 cup) prepared concentrated veal stock
• 60 ml (1/4 cup) maple syrup
• 5 ml (1 tsp) corn starch
• Salt and pepper to taste

Mix all the ingredients and bring to a boil. Lower the heat and simmer over very low heat for about 25 minutes or until the cranberries are tender. Serve with veal cutlets or tenderloin.

Lemon sauce

• 45 ml (3 tbsp) cold butter, diced
• 60 ml (1/4 cup) French shallots, chopped
• 10 ml (2 tsp) garlic, chopped
• 80 ml (1/3 cup) white wine
• 30 ml (2 tbsp) fresh lemon juice
• 125 ml (1/2 cup) 15% whipping cream

In a saucepan, melt 15 ml of butter for the sauce on medium. Cook the French shallots and garlic for 1 minute. Add the white wine and lemon juice. Bring to a boil, and then simmer until the liquid is reduced by half. Add the cream and bring to a boil. Gradually, add the remaining cold butter and whisk until melted. Salt and pepper.  Serve with veal tenderloin medallions.

Baslamic sauce

• 250 ml (1 cup) Modena balsamic vinegar (to be reduced by half)*
• 250 ml (1 cup) demi-glace sauce
• 125 ml (1/2 cup) veal stock
• A few drops of Sriracha sauce

* It is preferable to use good quality balsamic vinegar, otherwise a greater quantity of balsamic vinegar will be needed to obtain 1/2 cup. 

Reduce the balsamic vinegar by half or until a syrupy texture is obtained. Pour 1/4 cup of the reduced balsamic vinegar into a skillet, add the demi-glace sauce, veal stock and a few drops of the Sriracha sauce, and then reduce until a syrupy consistency is obtained. Adjust the seasoning if necessary. Use to accompany veal liver.

 

Marinades

A mix of oil, acid and flavouring in which the meat is left to macerate, marinades allow the flesh to be infused with deliciousness. First, mix all the necessary ingredients in a bowl. Then, in a dish, pour the liquid preparation over the meat and make sure to cover everything before leaving it to marinate in the refrigerator for the required time depending on the chosen type of marinade.

Mild marinades

These marinades require a marinating time of 30 minutes to 12 hours, depending on the thickness of the cut of meat.

1/4 to 3/4 inch thick: 30 minutes

1 to 1 1/2 inch thick: 1 hour

Shallot and wine marinade, Montréal style

• 60 ml (1/4 cup) vegetable oil
• 250 ml (1 cup) wine (white wine: fruity and vibrand or red wine: aromatic and supple)
• 125 ml (1/2 cup) French shallots finely chopped
• 5 ml (1 tsp) Montreal steak spices
• Pepper to taste

Fresh herb marinade

• 60 ml (1/4 cup) olive oil
• 30 ml (2 tbsp) balsamic vinegar
• 30 ml (2 tbsp) finely chopped chives
• 15 ml (1 tbsp) chopped basil
• 5 ml (1 tsp) chopped tarragon

Porto and blueberries marinade

• 60 ml (4 tbsp) vegetable oil
• 125 ml (1/2 cup) blueberries
• 4 rosemary leaves
• 60 ml (4 tbsp) porto
• 30 ml (2 tbsp) fresh garlic, minced
• 30 ml (2 tbsp) ground pepper

Peanut marinade

• 1 piece (2.5 cm, or 1 inch) ginger, chopped
• 4 shallots or 1 onion, coarsely chopped
• 2 cloves garlic, chopped
• 10 ml (2 tsp) coriander seeds
• 30 ml (2 tbsp) peanut oil
• 30 ml (2 tbsp) soy sauce
• 30 ml (2 tbsp) honey

Maple and orange marinade

• Zest and juice of 2 oranges
• Zest and juice of 1 lime
• Zest and juice of 1 lemon
• 60 ml (1/4 cup) maple syrup
• 15 ml (1 tbsp) Dijon mustard
• 15 ml (1 tbsp) grain mustard
• 45 ml (3 tbsp) chopped fresh coriander leaves
• 2 shallots, chopped
• 45 ml (3 tbsp) olive oil
• 5 ml (1 tsp) crushed peppercorns

Rasberry and basil marinade

• 125 ml (1/2 cup) raspberries
• 30 ml (2 tbsp) raspberry vinegar
• 60 ml (1/4 cup) of orange juice
• 10 ml (2 tsp) orange zest
• 2 shallots, chopped
• 1 bouquet basil, chopped
• 75 ml (5 tbsp) olive oil
• Salt and ground black pepper

 

Medium marinades

These marinades can also be used as mild marinades, but must be diluted with liquid (water, oil or wine).

1/4 to 3/4 inch thick: 15 à 20 minutes

1 to 1 1/2 po inch thick: 30 minutes

Turmeric marinade

• 60 ml (1/4 cup) canola oil
• 15 ml (1 tbsp) lemon juice
• 10 ml (2 tsp) turmeric powder
• 5 ml (1 tsp) pepper
• 1 clove garlic, finely chopped
• 5 ml (1 tsp) honey
• A few drops of Sriracha sauce, or 1 pinch of chili powder

Greek-style red wine marinade

• 250 ml (1 cup) oil
• 125 ml (1/2 cup) fruity and generous
• red wine
• 30 ml (2 tbsp) balsamic or red wine vinegar
• 1 onion, diced, or 4 to 5 shallots, coarsely chopped
• 2 cloves garlic, chopped
• 45 ml (3 tbsp) steak spices
• 15 to 30 ml (1 to 2 tbsp) course ground pepper
• 5 ml (1 tsp) Dijon mustard

Variations

Buffalo style: add a few drops of liquid smoke.

Texas style: add salsa.

Preparation

Put all the marinade ingredients in a saucepan, bring to a boil and simmer for about 20 minutes. Cool before marinating the meat.

 

Strong marinades

Strong marinades are used to marinate meat quickly, but be careful, as they tend to cook meat if left to marinate for too long.

1/4 to 3/4 inch thick: 10 minutes

1 to 1 1/2 po inch thick: 20 minutes

Ginger and lemon marinade

• 500 ml (2 cups) brown sugar
• 250 ml (1 cup) water
• 30 ml (2 tbsp) corn starch
• 2 whole garlic cloves
• 15 ml (1 tbsp) soy sauce
• Juice of 1/2 lemon
• Zest of 1/2 lemon
• 30 ml (1/8 cup) ginger in pieces
• 5 ml (1 tsp) Sriracha sauce

Curry marinade

• 60 ml (1/4 cup) strong curry paste
• 60 ml (1/4 cup) brown sugar
• 45 ml (3 tbsp) soy sauce
• 10 ml (2 tsp) grilled sesame oil

Spicy lemon marinade

• 1 small onion coarsely chopped
• Zest of 1 lemon
• 50 ml (1/4 cup) fresh lemon juice
• 150 ml (3/4 cup) canola oil
• 15 ml (1 tbsp) steak spices
• 30 ml (2 tbsp) green peppercorn
• 5 ml (1 tsp) dried Espelette pepper (or 1/2 tsp chili and 1/4 tsp Cayenne pepper)

Sesame marinade

• 10 ml (2 tsp) curry powder
• 1 clove garlic, minced
• 30 ml (2 tbsp) soy sauce
• 30 ml (2 tbsp) granulated sugar
• 10 ml (2 tsp) sesame oil
• 45 ml (3 tbsp) lemon juice
• A few drops of Sriracha sauce

 

Dry coating

This is a spice mix used to coat the edge of the steak or, in the case of a roast, to cover it completely. Breadcrumbs or flour may be added to the spice mix to reduce its concentration.

Before making grill marks on the meat, you should brush the grills well with oil so that the coating doesn’t stick to the grill.

 

Wet coating

Mix of spice and other condiments used to coat the edge of steak or cover a roast completely. Certain thicker marinades can be used as a wet coating.

Dijon mustard, pepper and shallot coating

• Brush the meat with the Dijon mustard
• Season with pepper
• Roll meat in the finely chopped shallots

Tahini (sesame butter) and sesame seeds coating

• Mix the tahini until it’s smooth
• Brush the meat with the tahini
• Sprinkle sesame seeds on the meat

Old-fashioned mustard and pepper coating

• Brush the meat with the old-fashioned mustard
• Season with pepper

 

Glazing

Glazing is a type of marinade that is also used when cooking meat to lacquer it. You apply several coats of glazing to the meat. Use glazing which has not been in contact with raw meat. Glazing is often composed of sugar, for example in the form of spiced honey, and other coatings, such as tahini. This operation is easier to perform on a spit.

Lemon garlic and honey glaze

• 125 ml (1/2 cup) honey
• 2 cloves garlic, finely chopped
• Zest of 1/2 lemon

If you use this glaze as a marinade, you should add the juice of 1/2 a lemon to make a strong marinade.

Beer and molasses glaze

• 341 ml (12 oz) strong or red beer
• 125 ml (1/2 cup) molasses
• Salt and pepper to taste

Pour the beer into a double boiler and reduce it to obtain 1. 50 ml (1/4 cup) of beer. Pour the molasses into the reduced beer and mix well.  Cool before using.

If you use this glaze as a marinade, it will be strong.