Rognons De Veau - Sauce Moutarde Recipe
Savor the exquisite taste of tender veal kidneys, expertly sautéed to perfection and drizzled with a rich mustard sauce. This classic French dish balances the deep, savory flavors of the kidneys with a zesty, creamy mustard that tantalizes the palate. Accompanied by seasonal vegetables, it's a culinary experience that promises to delight and satisfy with every bite.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Clean the Kidneys
Start by cleaning the veal kidneys. Remove any membranes and fat, and cut them into halves or quarters, depending on their size.
- 2
Sauté Shallots
In a large skillet, melt the butter over medium heat. Add the finely chopped shallots and sauté until they are translucent, about 3-4 minutes.
- 3
Cook the Kidneys
Increase the heat to medium-high and add the cleaned kidneys to the skillet. Cook for about 5-7 minutes until they are browned on the outside but still tender inside.
- 4
Deglaze with Wine
Pour in the white wine and bring to a simmer. Scrape any brown bits from the bottom of the skillet. Let it reduce for about 3-4 minutes.
- 5
Add Cream and Mustard
Lower the heat and stir in the heavy cream and Dijon mustard. Mix well and let it simmer for another 5 minutes until the sauce thickens slightly.
- 6
Season
Season the sauce with salt and black pepper to taste. Stir well to combine.
- 7
