Veal roll with caper mayonnaise - Kalvrulle med kaprismajonnäs

VEAL ROLL WITH CAPER MAYONNAISE
Kalvrulle med kaprismajonnäs

For Sunday dinner or if you have guests – this dish is good for any and every occasion. The mayonnaise is fantastic with the meat.

4 to 6 servings

2 lbs de-boned brisket of veal

salt, white pepper
1 ¼ cups grated cheese

Mayonnaise:

1 egg
1 egg yolk
1 tablespoon French mustard
grated zest from 1 lemon
1 crushed garlic clove
1 cup olive oil or cooking oil
1½ tablespoons chopped capers
½ to 1 teaspoon oregano or rosemary
salt, white pepper

For serving:

mashed potatoes, boiled asparagus
or broccoli and a salad

Put the brisket on a carving board or something, flavour with salt and pepper and sprinkle with grated cheese. Roll it up, tie with cotton string and put it in an oven-proof dish.

Mayonnaise:

Beat together egg, egg yolk, mustard, lemon zest and juice and garlic in a bowl or in a food processor. Add the oil, dropwise first, then in a fine but steady stream while beating vigorously or while the food processor is working. Blend in well-drained capers and oregano or rosemary. Flavour to taste with salt and pepper.

Spread half of the mayonnaise over the meat and put it in the middle of the oven at 350F for 1½ to 2 hours. Baste the meat now and then with the juice in the pan. When ready, leave to rest for 10 to 15 minutes. Carve the meat, serve as suggested above if you like, and with remaining mayonnaise in a separate bowl.

Enjoy!

Bella