Veal Chops With Tomato Hollandaise
|Oil||45 Milliliter (3 Tablespoons)|
|Worcestershire sauce||1 Teaspoon|
|Curry powder||1 Teaspoon|
|Chili powder||1 Teaspoon|
|Veal chops||4 Large|
|Hot water||15 Milliliter (1 Tablespoon)|
|Horseradish||30 Milliliter (2 Tablespoons)|
|Tomato paste||15 Milliliter (1 Tablespoon)|
|Cumin powder||1⁄2 Teaspoon|
|Melted butter||125 Milliliter (1/2 Cup)|
Preheat barbecue at HIGH.
Mix oil, Worcestershire sauce, curry, chili powder and lime juice together; brush over chops and season well.
Place chops on hot grill.
Cook 5 to 6 minutes each side depending on thickness.
Baste occasionally and season.
Meanwhile, mix water, horseradish, egg yolks, tomato paste and seasonings in blender for 30 seconds at high speed.
Reduce blender speed to low; very slowly incorporate butter.
Keep mixing until butter is well blended.