Sautéed Liver with Mustard Sauce
Sautéed Liver with Mustard Sauce is a classic French bistro dish featuring thinly sliced beef or calves' liver, quickly pan-seared and served in a rich, tangy sauce made from Dijon mustard, cream, and often a splash of white wine or brandy. The liver is typically dredged in flour before cooking to create a light crust and thicken the sauce. It's a staple of traditional French home cooking and brasserie menus.
🍽️ Nutrition at a glance
This dish is very high in protein and rich in fat, especially saturated fat from the cream and liver itself, with minimal carbohydrates. It's an exceptional source of heme iron, vitamin B12, and vitamin A, making it a nutrient-dense meal. A typical serving (around 150-200g of liver with sauce) can range from 350 to 500 calories.
Nutrition breakdown
| Calories | 310 kcal |
| Protein | 28 g |
| Carbs | 6 g |
| Fat | 18 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 480 mg |
| Iron | 5.2 mg |
| Vitamin A | 6800 IU |
| Vitamin B12 | 58 µg |
| Folate | 210 µg |
| Copper | 0.9 mg |
| Selenium | 35 µg |
| Phosphorus | 380 mg |
| Zinc | 4.5 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a prime example of French 'cuisine bourgeoise'—hearty, economical home cooking that elevates a humble ingredient. Nutritionally, it's a powerhouse for combating iron deficiency, but its richness means it's often enjoyed as an occasional treat rather than an everyday meal.
