Kidneys in Mustard Cream Sauce
Kidneys in Mustard Cream Sauce is a classic French bistro dish, often referred to as 'Rognons à la Moutarde'. It features sautéed kidneys, typically from lamb or veal, simmered in a rich, tangy sauce made from heavy cream, Dijon mustard, and often a splash of white wine or brandy. This dish is a staple of traditional French 'cuisine bourgeoise', celebrated for its bold flavors and luxurious texture.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with very few carbohydrates, making it a low-carb option. It is an excellent source of B vitamins, particularly B12, and essential minerals like iron and selenium, with a typical serving containing approximately 450-550 calories.
Nutrition breakdown
| Calories | 490 kcal |
| Protein | 35 g |
| Carbs | 4 g |
| Fat | 38 g |
| Fiber | 0.5 g |
| Sugar | 1.5 g |
| Sodium | 680 mg |
| Vitamin B12 | 18.5 mcg |
| Selenium | 95 mcg |
| Iron | 5.5 mg |
| Phosphorus | 420 mg |
| Zinc | 6.2 mg |
| Vitamin B2 (Riboflavin) | 1.8 mg |
| Vitamin B6 | 0.8 mg |
| Copper | 0.4 mg |
Per 1 cup (250 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this dish represents a classic French approach to offal, transforming a humble ingredient into a sophisticated meal. Nutritionally, kidneys are a powerhouse of nutrients, offering exceptionally high levels of Vitamin B12 and selenium, which are crucial for nerve function and antioxidant defense.
