Veal: Mustard Sage Sauce

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Veal: Mustard Sage Sauce Ingredients

1 lb Veal cut for scallopine	7 1/2 tablespoon Shallot chopped
1 1/2 tablespoon Butter	1 c Beef broth
1 teaspoon Oil	6 tablespoon Dijon mustard
6 tablespoon Sage fresh, chopped	3/4 c Half-and-half cream

Instructions for Veal: Mustard Sage Sauce

Melt butter with oil in heavy medium skillet over medium-high heat. Sprinkle veal with dried sage and pepper. Add to skillet and cook until brown, about 2 minutes per side. Transfer veal to plate; keep warm.

Add shallots to same skillet and stir 1 minute. Add broth, 1 tablespoon minced sage and mustard to skillet and boil until very thick, scraping up browned bits, about 4 minutes. Add half-and-half and boil until liquid thickens to sauce consistency about 1 minute. Mix in remaining 1 tablespoon minced sage and any juices exuded by veal.


Main Ingredient: VealCuisine: American

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