Veal in Silky Mustard Sauce
Who knew that mustard + milk = magic??
This recipe is extra special to me as it’s inspired my grandad’s signature sauce hack - a surprisingly simple combo of mustard and milk that turns into a silky, flavourful sauce without cream.
Quick personal backstory to this: I was around 16 or 17 when he taught me this recipe. He asked me to cook veal (which I’d never made before!) and showed me how you could make a beautiful sauce with just mustard and milk.
Since then, I’ve used this sauce on just about everything - meat, fish, vegetables, you name it. There’s just something about the combination of those two ingredients that brings out perfect savoury, umami notes.
We all know how I love my low-effort, high-reward meals, and this is definitely the same in sauce form! The kind that tastes like hours of work into it when really, it just takes a couple of minutes.
It’s humble, hearty, and just the right balance of tang and comfort. It also goes well with vegetables (zucchini, in particular) and fish!
Merci beaucoup to my bon papa for this one - it’s a recipe I’ll carry (and cook) for all my days. I hope you give it a try too! Check out the full recipe below.
THE RECIPE
SERVES 2
Ingredients
1 tbsp extra-virgin olive oil
½ onion, thinly sliced
8 chestnut mushrooms, sliced
2 veal escalopes (about 120-150g each)
Freshly ground black pepper
A pinch of salt
1 tbsp Dijon mustard (you can adjust to taste)
~6 tbsp ml milk (any kind, though whole milk gives a richer result)
Directions
Heat the olive oil in a large pan over medium heat. Add the onion and cook until soft and translucent. Add the mushrooms and cook for another 4-5 minutes until softened and lightly browned. Remove from the pan and set aside.
Season the veal lightly with pepper. Add a drizzle more oil if needed, then cook the veal escalopes in the same pan for 1-2 minutes per side. Be careful - because it’s thin, it cooks pretty quickly! Sprinkle with a pinch of salt once they’re sealed (this keeps them tender).
To make the sauce, lower the heat slightly. Add the mustard directly to the pan and pour in the milk while stirring, letting it bubble gently for a minute until it thickens slightly. This takes less than a minute.
Return the onions and mushrooms to the pan and toss everything together so the sauce coats the veal and mushrooms.
Plate up immediately with a crisp green salad and roasted potatoes or bread on the side.
Notes
If the sauce feels too thin, let it simmer a little longer; if too thick, loosen it with a splash more milk.
Nutrition
Coming soon!