Pan-fried Calves' Liver with Dijon Mustard Cream Sauce

Michel Lemoine combines pink-centred calves' liver with creamy Dijon mustard sauce and deep-fried sage leaves
By Michel Lemoine
Pan-fried Calves' Liver with Dijon Mustard Cream Sauce
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the sauce

  • 2 onions, sliced
  • 4 cloves garlic, sliced
  • 1 tbsp butter
  • 100 ml white wine
  • 200 ml veal stock, or chicken stock
  • 200 ml double cream
  • 2 tbsp Dijon mustard

For the deep-fried sage

  • vegetable oil, for deep frying
  • 20 sage leaves

For the liver

  • 4 x 150 g slices calves' liver, cut 1cm thick, trimmed
  • 100 g plain flour, for dusting
  • 1 tbsp butter
  • 2 tbsp olive oil


1. For the sauce, fry the onions and garlic in 1 tablespoon of butter in a medium saucepan, until golden. Pour in the white wine and cook down until reduced by half.

2. Add the chicken stock and cream, and continue simmering until the onions are tender. Season with salt and freshly ground pepper before stirring in the Dijon mustard; keep warm.

3. For the fried sage leaves, half-fill a saucepan (or deep-fat fryer) with vegetable oil and place over a medium heat. When hot, drop half the sage leaves into the oil and cook for about 30 seconds until the leaves become translucent. Remove the sage with a slotted spoon, drain on absorbent paper and season with a little salt. Cook the remaining sage in the same way.

4. Season the liver with salt and pepper and lightly dust with plain flour. Heat the butter and oil in a frying pan over the stove. Fry the liver for about 2 minutes on each side, keeping the liver as pink in the centre.

5. Serve the liver with the warm garlic and mustard sauce, and scatter over the crisp sage leaves before serving.

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