Liver in Mustard Sauce

Liver gets the Cajun treatment here: seasoned with cayenne, seared hard in a hot skillet, then finished with a white wine and Creole mustard pan sauce built on softened shallots. The result is bold, tangy, and worlds away from the dry, overcooked liver of cafeteria nightmares.

Searing thick-cut slices over medium-high heat is the key to getting a browned crust while keeping the inside pink and tender. Overcooking is liver’s worst enemy, so pull it from the pan while it still has some give when pressed.

The sauce practically makes itself. Shallots sweated in the pan drippings, white wine reduced to concentrate its acidity, and a spoonful of Creole mustard stirred in for that grainy, horseradish-tinged bite.

Chef Tips

• Slice the liver ¾ inch thick as directed. Thin slices overcook in seconds and turn rubbery.
• Pat the liver completely dry before seasoning and searing. Wet liver steams and won’t develop a crust.
• Remove the liver from the pan before making the sauce and keep it warm. It continues cooking from residual heat.
• Creole mustard (or Dijon/Poupon) has more body and flavor than plain yellow mustard. It’s what gives the sauce its character.

Variations

• Add a splash of heavy cream to the mustard sauce for a richer, more French-style finish.
• Use calf’s liver instead of beef liver for a milder, more delicate flavor.
• Serve over a bed of creamy mashed potatoes to soak up every drop of that tangy sauce.