Sous-vide veal loin – morel & vin jaune sauce
Preparation
Why this wine?
Good to know
Tips & insights
- Cook the veal loin sous-vide at 58 °C for about an hour and a half, then brown it briefly in butter.
- Soak the dried morels in lukewarm water; the strained soaking water gives the sauce extra depth.
- Vin Jaune can be replaced with a dry sherry (Fino or Amontillado) if it is hard to find.
- Reduce the cream gently, do not boil it, so the sauce stays fine and not grainy.
- Finish the sauce by whisking in a piece of cold butter, which gives it shine and body.
Frequently Asked Questions
Which wine pairs with sous-vide veal loin and morel–vin jaune sauce?
The Louré. Its calm structure and fine depth carry the creamy morel sauce and the tender veal without overshadowing their elegance; its quiet nuttiness meets that of the vin jaune. As a light, fruit-forward red, the Gigue sets a fresh counterpoint to the nutty, deep sauce.
What can I use instead of vin jaune?
A dry sherry such as Fino or Amontillado comes closest to the oxidative, nutty character of vin jaune. A dry white wine also works but stays milder; then add a little more strained morel soaking water to make up the missing depth and round out the sauce.
How long does the veal loin cook sous-vide?
At 58 °C the loin becomes evenly pink and tender in about an hour and a half. Then pat it dry briefly and brown it in hot butter for only a few seconds per side so it stays juicy and does not overcook. Let it rest a moment before slicing.
Can I prepare the morel sauce ahead?
Yes. The sauce can be prepared up to reducing the cream and warmed gently before serving. Whisk in the cold butter only at the end so the sauce shines and binds nicely. Sear the veal loin only just before plating so it stays warm and juicy.
