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Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
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Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
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Peel away any skin from the kidneys and cut out the core and membranes. Soak in water to cover for 510 minutes. Drain and pat dry with paper towels. Heat the butter and oil in a frying pan over medium heat. Cook the onion, stirring often, for 23 minutes. Increase the heat, add the kidneys and garlic, and cook for 3 minutes, stirring. Add the mushrooms, and cook for 23 minutes more. Add the vermouth and stock and boil about 1 minute, until slightly reduced. Reduce the heat and cover. Cook for 4 minutes, or until the kidneys are tender and cooked through. Stir in the mustard and season with salt and pepper.