Author: Thomas Sixt is a chef, food photographer, cookbook author and blogger. Here he shares recipes, answers cooking questions and helps with cooking.
I present you my recipe for roast veal with mustard sauce in this post. What makes this tutorial exciting and why is it worth reading for you? The entire cooking process is 100% safe and you can easily prepare this dish on the fly.
Unlike the roast veal with dark morel sauce, this dish comes to the table with a light, pleasant mustard sauce. The sauce foamy dream will delight you. Promise!
Now let’s go to the kitchen and prepare a magical holiday dish.
Some helpful tips for your kitchen I have summarized here for you:
Preparation Tips:
Take your time and start preparing 3 hours before your loved ones gather at the table.
Before preparing the veal, please wash it under cold running water and then dry it well.
Before you put the meat in the pot prepare the broth, vegetables and herbs, this relaxes the work at the stove.
The meat in the pot after deglazing and filling with the broth nimbly boil on high heat.
Reduce the heat immediately after boiling. The meat should cook until lightly simmering.
Please do not put the lid of the pot completely, let the meat and the broth air, this promotes the beautiful color of the broth.
When is the meat ready?
You can pierce the meat with a meat fork after about 1.5 hours of cooking. If no pink meat juice comes out and the meat can be pierced easily and without resistance, the meat is ready.
Then remove the veal from the broth and cool on a plate. Alternatively, cut it open right away and place the slices in a shallow pot or pan ready.
This is a good moment to taste a piece of meat. The above mentioned piercing method is good, but you can still better “examine” the meat in your mouth. Is the meat still not soft enough for you? No problem, cook the meat slices in the broth.
Refine and Bind Sauce
In this version of the preparation, the sauce base is the veal stock created during cooking. The charming thing about it: you don’t need to buy a jar of veal stock and cook everything fresh.
For the binding, I recommend you use cornstarch. For this you take a part of the veal stock: Strain the stock through a fine hair sieve into an extra pot, then bring to a boil.
Now take a tablespoon of cornstarch and stir the starch in an extra cup of cold water.
It is important to note: always mix starch in cold water, warm water would create lumps and also not bind the sauce well.
Slowly add the starch water to the boiling sauce and let the sauce continue to boil. Gradually, the starch water binds the sauce.
As a special kick, I have added marrow bones from beef to the preparation. You simply cook the bones with the preparation of the veal roast. These bones give the sauce a strong flavor later. You can mix the cooked marrow from the bones into the sauce. Tastes wonderful!
Please do not experiment with mustard. This sauce is only great with Dijon mustard. Season the sauce slowly: Start with a teaspoon of mustard and increase according to personal taste. Cold days tolerate more mustard, on warm and hot days I taste the sauce more gently with less mustard.
The secret tip for mustard sauce: The sauce always tips slightly into a bitter taste when mustard is added. This is due to the mustard oils it contains. How do you harmonize the taste of the sauce? Tune the taste of the mustard sauce with a little sugar.
–> Ideal is the malty tasting cane sugar.
I like to mix up mustard sauce with cold nut butter. You won’t forget this kick of flavor.
Brown butter tip from chef Thomas Sixt
Side Dishes Tips
The presented side dishes are quite practical: the root vegetables cook in the veal stock with the roast. The potatoes are quickly prepared as buttered potatoes.
Hello Thomas,
this is a very good tutorial with ingenious tips.
I have often made veal roast, but the sauce has never been as fine as your idea.
The bone marrow in the sauce makes the special taste.
Thank you for the many delicious tips.
Greetings Anni