Véron Sauce

Véron Sauce Recipe - Authentic French Normande Sauce with Tarragon and White Wine

Region / culture: France | Servings: - 4

Introduction

Véron Sauce is a classic French sauce that is rich, flavorful, and perfect for pairing with a variety of dishes. This sauce is a combination of Normande sauce, shallots, herbs, tomatoes, white wine, vinegar, veal stock, anchovies, and a touch of cayenne for a bit of heat.

History

Véron Sauce is believed to have originated in France and is named after the French chef who created it. This sauce has been a staple in French cuisine for many years and is often used to enhance the flavors of meats, seafood, and vegetables.

Ingredients

200 ml Normande sauce
1 shallot, finely chopped
2 tbsp chopped tarragon
1 tbsp chopped chervil
1 medium tomato, diced
2 pinches of black pepper
2 tbsp white wine
2 tbsp white wine vinegar
2 tbsp veal stock
7 salted anchovy filets
a dash of cayenne

How to prepare

Prepare the Normande sauce and keep it warm.
Chop the shallot, tarragon, and chervil.
Boil and peel the tomato, then dice it.

Reduction

In a saucepan, add the shallot, tomato, 1 tbsp of tarragon, pepper, white wine, and vinegar.
Heat and simmer until almost all the liquid has evaporated.
Pass through a fine sieve, making sure to squeeze out every bit of the juices.
Mix the reduction with the Normande sauce.

To finish

Heat the veal stock in a small pan until the amount is reduced by half.
De-salt the anchovies in some water, then mash them with a fork and add them to the sauce along with the stock and cayenne.
Mix well.
Force the sauce through a very fine sieve.
Add the remaining tarragon and chervil.

Variations

For a vegetarian version, you can omit the anchovies and use vegetable stock instead of veal stock.
For a spicier version, you can add more cayenne pepper or a dash of hot sauce.

Cooking Tips & Tricks

Be sure to finely chop the shallots, tarragon, and chervil to ensure they blend well into the sauce.

- When boiling and peeling the tomato, be sure to remove the skin completely to avoid any unwanted texture in the sauce.

- When reducing the white wine and vinegar, be patient and allow the liquid to evaporate almost completely to concentrate the flavors.

- For a smoother sauce, be sure to pass the reduction through a fine sieve to remove any solids.

- When adding the anchovies, be sure to de-salt them first to avoid an overly salty sauce.

Serving Suggestions

Véron Sauce is perfect for serving with grilled meats, roasted vegetables, or seafood dishes.

Cooking Techniques

Be sure to simmer the reduction slowly to allow the flavors to develop fully.

- When adding the veal stock, be sure to reduce it by half to concentrate the flavor.

Ingredient Substitutions

If you don't have veal stock, you can use beef or chicken stock as a substitute.

- If you don't have white wine vinegar, you can use apple cider vinegar or lemon juice instead.

Make Ahead Tips

Véron Sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat gently before serving.

Presentation Ideas

Serve Véron Sauce drizzled over a perfectly cooked steak or spooned alongside roasted vegetables for an elegant presentation.

Pairing Recommendations

Véron Sauce pairs well with beef, lamb, chicken, fish, and roasted vegetables. Serve with a side of mashed potatoes or a green salad for a complete meal.

Storage and Reheating Instructions

Store any leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

150 per serving

Carbohydrates

5g per serving

Fats

12g per serving

Proteins

3g per serving

Vitamins and minerals

This sauce is a good source of vitamin A, vitamin C, calcium, and iron.

Alergens

This recipe contains anchovies, which may be an allergen for some individuals.

Summary

Véron Sauce is a flavorful sauce that is moderate in carbohydrates and fats, with a good amount of protein and essential vitamins and minerals.

Summary

Véron Sauce is a classic French sauce that is rich, flavorful, and versatile. This sauce is perfect for enhancing the flavors of a variety of dishes and can be made ahead of time for easy entertaining. Serve this sauce with your favorite meats, seafood, or vegetables for a delicious and elegant meal.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Véron Sauce. It was a warm summer day, and I was visiting my friend Sophie in the quaint little village of Véron. Sophie had invited me over for lunch, and as we sat down to eat, she brought out a dish that was unlike anything I had ever tasted before. The aroma that wafted from the sauce was intoxicating, and I couldn't wait to try it.

As I took my first bite, my taste buds exploded with flavor. The sauce was rich and creamy, with just the right amount of garlic and herbs to give it a perfect balance. I immediately asked Sophie for the recipe, and she smiled and told me that it was a secret family recipe that had been passed down for generations.

I begged and pleaded with Sophie to share the recipe with me, and after much cajoling, she finally relented. She handed me a tattered old recipe card, yellowed with age and stained with splashes of sauce. As I read through the ingredients and instructions, I could feel my excitement growing. I knew that this recipe was something special, and I couldn't wait to recreate it in my own kitchen.

When I returned home, I wasted no time in gathering the ingredients and getting to work. I chopped the onions, minced the garlic, and sautéed them in butter until they were soft and fragrant. Then I added the cream, the herbs, and a pinch of salt and pepper, letting the sauce simmer and thicken until it was just right.

As I tasted the finished sauce, I knew that I had struck gold. The flavors were just as I remembered them, rich and complex with a hint of sweetness that lingered on my tongue. I couldn't wait to share this recipe with my family and friends, to pass on the tradition that Sophie had shared with me.

Over the years, I have made Véron Sauce countless times, each batch just as delicious as the last. I have shared the recipe with friends, neighbors, and even strangers who have tasted it and begged me for the secret behind its incredible flavor.

I have added my own twist to the recipe, experimenting with different herbs and spices to create new and exciting variations. But no matter how many times I make it, Véron Sauce will always hold a special place in my heart as the dish that brought me closer to my friend Sophie and the village of Véron.

Now, as I sit in my cozy kitchen, surrounded by the comforting smells of garlic and herbs, I can't help but smile as I think back on that fateful day when I first discovered this amazing recipe. It is a reminder of the joy and connection that food can bring, and I am grateful for the memories and friendships that have been forged through the simple act of sharing a meal.

So, if you ever find yourself in the village of Véron, be sure to ask for a taste of Véron Sauce. Who knows, maybe you'll stumble upon a recipe that will bring you as much joy and happiness as it has brought me. Bon appétit!