Free range veal chop from the real food festival a few weeks ago. I lightly browned it and then finished cooking in the oven. Meanwhile I made the sauce. I don’t normally make separate sauce or gravy, although I know the principle — the sauce makes the dish. It’s too much bother for one portion. I find it’s often enough to just have s&p plus the juices from the de-glazed pan (okay, I use flavoured salt and flavoured pepper so there are about 10 different ingredients in my s&p, that’s the secret).
This time, inspired by Chef Robert Wiedmaier’s recipe, I made a reduction from red wine, garlic and thyme. It tasted too sharp and vinegary so I added a drop of honey and a teaspoon of apple & chili jam. It was just right, lifted the whole dish to another level. I might have to invest in one of those very small saucepans to make sauces.