Veal with buccaneer's sauce

Veal chops are wonderfully accompanied by Michel Roux's flavourful buccaneer sauce in this dish.

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For the buccaneer's sauce

  • 110g/4oz chilled butter, cut into cubes
  • 60g/2½oz shallots or small onions, peeled, thinly sliced
  • 40g/1½oz fresh root ginger, peeled, finely grated
  • 110g/4oz fully ripe bananas, peeled, sliced into rounds
  • 6 tbsp raspberry vinegar
  • 400ml/14fl oz veal stock
  • salt and freshly ground black pepper

For the veal