Grain Fed veal, Milk Fed Veal
Veal Chop
10 min Preparation
10 min Cooking
4 Portions

A white BBQ sauce: a surprising twist that will surprise your guests at your next cookout!
This recipe from Alabama, with simple ingredients like garlic, mayonnaise and horseradish, will be your new secret weapon for barbecuing this summer!


  • 2 Fontaine Family aged veal chops
  • 30 ml (2 tbsp.) olive oil
  • 15 ml (1 tbsp.) Montreal steak spice


  • 250 ml (1 cup) mayonnaise
  • 250 ml (1 cup) condensed milk
  • 5 ml (1 tsp.) mustard powder
  • 2 garlic cloves, chopped
  • 60 ml (¼ cup) cider vinegar
  • 30 ml (2 tbsp.) honey
  • 15 ml (1 tbsp.) prepared horseradish
  • 10 ml (2 tsp.) chili powder to taste
  • A few drops of Tabasco to taste
  • Salt and freshly ground pepper


  1. In a bowl, whisk together all ingredients for the white barbecue sauce. Cover and refrigerate until ready to serve.
  2. Prepare the grill for direct heat cooking and preheat to high temperature.
  3. Brush both sides of the veal chops with oil and season well with spices.
  4. Place the ribs on hot grill and cook for 5 to 10 minutes on each side, depending on the desired doneness.
  5. After 3 minutes of cooking, rotate the meat by 90° on each side to obtain a grid pattern.
  6. Remove from the grill, place on a large plate and cover with aluminum foil and allow to rest for 5 minutes.
  7. Serve with grilled vegetables and a green salad.

Side dishes

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