The noblest of the dark sauces - and the perfect combination with fine pan-fried pieces of meat, such as beef or veal fillet. It is not without reason that the "sauciers" are the "primi inter pares" of the classic kitchen brigade.

veal jus

The queen of dark sauces

  • cutting board
  • chef's knife
  • Pot (at least 12l)
  • slotted spoon
  • Sieve
  • straining cloth
  • large bowl or another large pot
  • 50 ml rapeseed oil