Piccata and Beurre Blanc Sauces | Medusa's Kitchen w/ Chef Greg

Discover the secret ingredients that set my veal piccata sauce apart from any other. In this video, I'll show you how to create a rich, flavorful sauce using veal demi-glace, shallots, and more, along with tips on perfecting a classic Beurre Blanc.

Veal Piccata Sauce:
Olive oil
1 small shallot, finely chopped
2 cloves garlic, minced
½ cup white wine
1 tbsp lemon juice (optional)
Salt and freshly ground black pepper, to taste
1 tbsp capers, rinsed and drained
½ cup veal gloss (or reduced veal stock)
2 tbsp cold butter, cut into cubes

Instructions:
Heat olive oil in a pan over medium-high heat.
Add the chopped shallot and minced garlic. Sauté for 1-2 minutes until fragrant and softened.
Deglaze the pan by pouring in the white wine and an optional splash of lemon juice for added brightness. Let the mixture reduce by half, about 3-4 minutes.
Stir in the capers, salt, and black pepper to taste.
Add veal gloss (or reduced veal stock) and let it simmer gently for a few minutes, reducing slightly.
Lower the heat to medium. Gradually add the cold butter cubes, swirling the pan as they melt to create a smooth, velvety sauce. Turn off the heat before the butter fully melts to allow the residual heat to finish the process.
Serve the sauce immediately over veal, chicken, or fish.

Beurre Blanc: Piccata Style:
Shallots
Garlic
White wine
Lemon juice (optional)
Heavy cream
Black pepper
Salt
Cold butter
Hot sauce (optional)
Instructions:
Start by heating a pan on high heat.
Add shallots and garlic, cooking until they become fragrant.
Pour in the white wine and add a bit of lemon juice if you want. Let this reduce slightly.
Sprinkle it with black pepper and salt.
Reduce a bit more, then pour in some heavy cream to keep the sauce from breaking.
Turn off the heat and add cold butter, swirling it around until it melts completely. Add a bit more salt and hot sauce if you like. The sauce is ready.

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