December 16, 2017 – Veal with Mustard sauce is one of the most delicious dishes I’ve ever made. And yet I almost didn’t write this piece. Why? Because I didn’t get a good picture of the finished product.
But I reconsidered. After all, this website is about food, not photography. So I’m not a great photographer. But I can cook!
I have my own recipe but I like to research those used by others. Some of them are very complicated with long lists of ingredients. Most are simple, as is mine.
Most incorporate mushrooms. Though I love mushrooms, I don’t include them in my mustard sauce.
Most incorporate some kind of wine, as does mine. Most use heavy cream, though I found one that uses chicken broth. Chicken broth in a mustard sauce doesn’t sound right to me but to each his own. I have used cream in the past but this time I decided to do something a little different. Sour cream! It brought out even more of the mustard’s subtle tang. A good idea.
I like to use Creole mustard but any good quality dark mustard is fine.
For sautéing the veal, I use butter and olive oil. The butter adds richness while the olive oil keeps the butter from burning.
The veal scallops must be very thin. You can usually find them in good markets. If they’re too thick, you can pound them yourself or have the butcher do it for you.
Oh, and not only is this one of the most delicious meals ever, it takes hardly any time to prepare. In 15 minutes or less you can put a plate fit for royalty on the table.
Here’s my take on Veal with Mustard Sauce.
Veal with Mustard Sauce
6 veal scallops, very thin
1/2 cup flour seasoned to taste with salt & pepper
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons shallot, minced
1/4 cup white wine
1 tablespoon Creole mustard
Dust the veal well with the flour. Melt the butter and heat the olive oil over moderate heat in a heavy skillet.
Cook the veal quickly until it begins to brown, about two minutes per side. Do not over cook it.
Remove the veal from the pan and keep it warm while you make the sauce.
Cook the minced shallot briefly. Deglaze the pan with the wine, scraping up any fond left by the veal. Let it simmer until the liquid is almost evaporated. Stir in the sour cream and bring it to a boil. Let it bubble briefly, less than a minute, while you incorporate the shallot and wine residue into the sour cream.
Remove the skillet from the heat. Stir in the mustard.
Spoon the mustard sauce over plated veal.