Rognons de veau à la moutarde – veal kidneys in mustard cream
Preparation
Why this wine?
Good to know
Tips & insights
- Free the kidneys of the fine fatty core and membranes, which removes the strong taste.
- Sear them hot and brief in hot fat, then remove; overcooking makes them tough.
- Stir in the mustard only after boiling, or it loses its sharpness and turns bitter.
- Add the cognac off the flame and reduce briefly before the cream goes in.
- At the end, let the kidneys warm through in the sauce only, do not boil again.
Frequently Asked Questions
Which wine pairs with veal kidneys in mustard cream?
The Sarabande gives the round frame. Its mature depth and gentle spice embrace the robust kidneys and the mustard sauce without overplaying them. It turns fresher with the Gigue, whose lively fruit cuts through the cream sauce and keeps the palate awake.
How do I take away the strong taste of the kidneys?
Remove the fatty core and membranes carefully. Some briefly soak the pieces in milk or water them ten minutes. Sear them hot and brief and do not cook them through; that keeps them mild and tender.
Why does the mustard sauce turn bitter?
Mustard must not boil. Stir it in only at the end into the finished sauce, once it no longer bubbles. Overheating drives out the sharpness and leaves a bitterness. A spoon of cream rounds it off further.
What side works with it?
Classic choices are chips or fried potatoes that take up the sauce. Rice or noodles suit as well. For a lighter version, serve glazed mushrooms or blanched spinach alongside.
