Veal Kidneys with Old-Fashioned Mustard

Veal Kidneys with Old-Fashioned Mustard
  • 4 servings
  • 0:25 Preparation
  • 0:06 Cooking
  • 0:31 Total Time


Add all
  • 1 lb
    (450 g)

    veal kidneys

  • 2 Tbsp.
    (30 mL)


  • 2 Tbsp.
    (30 mL)

    thinly sliced shallot

  • 1 tsp.
    (5 mL)

    chopped garlic

  • 1/2 cup
    (125 mL)

    dry white wine

  • 2 Tbsp.
    (30 mL)

    old-fashioned mustard

  • 3/4 cup
    (190 mL)

    15 % cream

  • white pepper to taste

  • 2 Tbsp.
    (30 mL)

    vegetable oil


Remove the fat and fine membranes from the kidneys.

Soak the kidneys for an hour in cold water with some lemon juice.

Brown the shallots and garlic in 1 Tbsp. (15 mL) of butter.

Add the wine. Reduce by half.

Mix in the mustard and cream.

Adjust the seasoning. Set the sauce aside.

Cut the kidneys into pieces. In a frying pan sauté the kidneys with the rest of butter over medium heat for 5 minutes. Pour in the sauce. Let simmer for 1 to 2 minutes.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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