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Veal Chop with Pickled Garlic and Maille Dijon Originale Mustard Sauce
Yield:
Serves 4Ingredients:
24 garlic cloves
½ cup Maille Red Wine Vinegar
4 veal chops
Sea salt or kosher salt and freshly ground pepper to taste
1 Tbsp extra-virgin olive oil
2 tsp butter
½ cup heavy cream
2 Tbsp Maille Dijon Originale mustard
Directions:
A day before serving, prepare the pickled garlic by slicing each clove lengthwise into six pieces. Place in a bowl with the Maille Red Wine Vinegar and allow sitting overnight.
To make the veal, season the chops well with salt and pepper and sauté over medium heat in a hot pan with the oil. Cook for 5 minutes on each side until golden brown. Transfer the meat to a warm platter and remove any excess oil from the pan. Add the butter and garlic slices to the pan and cook over medium heat for 2 minutes, stirring frequently so that the garlic does not burn. Remove the garlic slices and reserve vinegar. Add the reserved vinegar and continue to cook for another 2 minutes. Stir in the cream and the Maille Dijon Originale Mustard and cook, stirring constantly for 2 minutes or until the sauce reaches a thick consistency. Spoon over the reserved veal chops and serve.
Tip: Use Maille Old Style Whole Grain Dijon Mustard to boost the mustard flavor.
Recipe developed for Maille, courtesy of Chef Jean Pierre Bosc, Mimosa (Los Angeles, CA). Additional recipes can be found at www.maille.com.
