Sautéed Sweetbreads with Sherry—Mustard Butter

Name: Sautéed Sweetbreads with Sherry—Mustard Butter
Yield: makes 6 appetizer or 4 dinner servings
Ingredients: 2 pounds veal sweetbreads; 1 tablespoon olive or canola oil; 1 onion, chopped; 1 carrot, chopped; 1 celery stalk, chopped; 1 cup white wine, or 1/4 cup vinegar; 1 bay leaf; Salt; A few black peppercorns; Pepper; Flour, for dusting; 3 tablespoons olive oil or butter; Sherry-Mustard Butter; Sliced mushrooms, optional; Chopped fresh parsley and snipped fresh chives, for garnish; 1/2 cup white wine; 1/4 cup medium dry sherry; 2 tablespoons sherry vinegar; 1 medium shallot, diced; 4–6 tablespoons butter, cut in small pieces, at room temperature; 1 teaspoon Creole mustard; 1 teaspoon Dijon mustard; Salt and pepper

December 14, 2011

This recipe will not be for everyone—gland lovers only! Chef Daniel taught me how to prepare sweetbreads many years ago (his technique follows), and I have been serving them ever since. Of all the offals, it is the most appealing to me, because of its mild flavor and creamy texture. This particular preparation is my mom’s favorite dish, so it will never go off the menu. One of the most challenging parts of preparing sweetbreads is finding a place to buy them. You will probably have to special order them from your market’s meat department, but once you have them, then the real fun begins! For those intrepid cooks who dare to tackle this rather involved recipe at home, read on….

Recipe notes

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