Kidneys in Mustard Sauce

Kidney gets a bad rap. It is actually quite mild in taste and when cooked properly, can be a real delicacy. This mustard sauce really lets them shine.


For 2 people

300 g kidneys (veal, pork or lamb – I don’t prefer the strong odor of beef), deveined and cut into chunks

4 shallots, finely sliced

butter or lard

2 T grainy mustard

20 cl liquid crème fraîche

sea salt and pepper to taste

fresh parsley or chives

**If your kidneys are particularly pungent, you can blanch them for a minute in boiling water before cooking them.**

Heat a heavy saucepan and melt the butter. Sautée the shallots until translucent. Add the kidneys and keep stirring, making sure they don’t cook through too much (about three minutes), otherwise they will become rubbery.


Add the mustard, stir and cook for a few minutes. Add the cream, salt and pepper. Serve warm with a few springs of chives.



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