Honey Glazed Sweetbreads

Honey Glazed Sweetbreads
  • 4 servings
  • 1:00 Preparation
  • 0:30 Cooking
  • 1:30 Total Time

Ingredients

Add all
  • 1 1/2 lb
    (680 g)

    sweetbreads

  • court bouillon

  • 4 cups
    (1 L)

    water

  • 1

    onion, quartered

  • 1

    stalk celery

  • pinch thyme

  • 1

    bay leaf

  • 1

    lemon

  • 5

    peppercorns

  • sauce:

  • 6 Tbsp.
    (90 mL)

    mild honey

  • 1 Tbsp.
    (15 mL)

    unsalted butter

  • 2 Tbsp.
    (30 mL)

    shallots, chopped

  • 1/4 cup
    (60 mL)

    tarragon vinegar

  • 3/4 cup
    (190 mL)

    beef broth

  • Salt and pepper to taste

Preparation

Parboil the sweetbreads in running water for 20 minutes.

Mix the ingredients for the court bouillon and bring to a boil.

Carefully add the sweetbreads.

Blanch for 10 minutes.

Remove the sweetbreads and cool.

Remove the thin membrane covering the sweetbreads.

Cut sweetbreads into thin slices. Set aside.

Reduce the honey on medium heat.

Add the butter and chopped shallots.

Caramelize the sweetbreads in the honey.

Add the tarragon vinegar and the beef broth.

Finish cooking at 350°F/180°C for 10 minutes.

Serve.

Source: Chef José Trottier

Wine and meal pairing

Aromatic and mellow

Aromatic and mellow
These dry wines are characterised by their intense spice, toast, or exotic fruit aromas. They leave a full-bodied texture on the palate and are well-balanced.
Product categories: white wine, Champagne and sparkling wine.

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© Société des alcools du Québec, 2007