What You Need to Know
Hydrolysis of collagen into gelatin occurs during prolonged simmering, while Maillard reactions and caramelization intensify flavor compounds like pyrazines and furans. The reduction concentrates glutamates from veal bones and aromatics.
Serves as the base for countless classic sauces, adding body and layered meatiness to dishes.
Key Parameters
Temperature
90°C
85°C - 95°C
Time
6 hours
4 hours - 8 hours
Equipment
Heavy-bottomed copper sautoirChinoisSkimmer
Steps
- 1.
Sauce Bordelaise (Bordeaux): Provides base viscosity
- 2.
Tournedos Rossini (Paris): Carries foie gras flavor
The Science
Primary Reaction
Maillard Reaction