Name: Côtes de Veau Dijonnaise (Veal chops with mustard sauce)
Prep time: 50 min
Total time: 50 min
Yield: Serves 4
Cuisine: France
Ingredients: a bouquet garni; salt and pepper; 4 tablespoons crème fraîche or double cream; 1 tablespoon plain flour; 4 large veal chops; 25 g (1 oz) unsalted butter; 1 tablespoon chopped parsley; 125 g (4 oz) streaky bacon, cut in lardons (thin strips) and blanched if salty; 175 ml (6 fl oz) white wine; 1 tablespoon vegetable oil; 1 tablespoon Dijon mustard, or to taste; 175 ml (6 fl oz) veal stock

Preparation info

Serves
4

Difficulty
Medium
Ready in
50 min

Appears in

The Cooking of Burgundy and the Lyonnais

By Anne Willan

Published 1987

About

Fine mustard is associated with wine-growing areas because ‘ver jus’, or acid grape juice, is one of its essential ingredients. The Burgundian taste for mustard goes back a long way and the medieval Dukes of Burgundy, with their capital at Dijon, would present their guests with a barrel of mustard to take home. The following recipe is equally good made with pork chops.