Ingredients
Scale
- 2 pounds veal knuckles
- 1 cup chopped onions
- 1 cup chopped carrots
- 1 cup chopped celery
- 4 cups water
- 1 cup white wine
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- 1 bay leaf
- Salt to taste
- Pepper to taste
Instructions
- In a large pot, combine the veal knuckles, onions, carrots, and celery.
- Add water and bring to a boil, skimming off any foam that rises to the surface.
- Add the white wine, tomato paste, thyme, and bay leaf.
- Reduce heat to low and simmer for 2-3 hours until the veal is tender.
- Remove the veal knuckles and strain the liquid to separate the broth.
- Return the broth to the pot and reduce further if desired.
- Season with salt and pepper to taste before serving.
Notes
- Use this velouté as a base for sauces or to enhance soups.
- Store in the refrigerator for up to 3 days or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Sauces
- Method: Simmering
- Cuisine: French
- Diet: None
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg