How to Make Sautéed Veal Kidneys in Creamy Mustard Sauce
Looking to impress at dinner? Discover my cherished recipe for Sautéed Veal Kidneys in Creamy Mustard Sauce, rich in flavor and easy to master!
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Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Stove
- Whisk
- Saucepan
- Refrigerator
- Freezer
- Plastic wrap
Ingredients
- 1 lb (450 g) veal kidneys, cleaned and trimmed
- 2 tablespoons (30 ml) unsalted butter
- 1 tablespoon (15 ml) olive oil
- Salt
- freshly ground black pepper
- 1/2 cup (120 ml) heavy cream
- 2 tablespoons (30 g) Dijon mustard
- 1 tablespoon (15 ml) white wine vinegar
- 1 tablespoon (15 g) fresh parsley, chopped (for garnish)
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