Home Forums Forum Recipes Beef Recipes LIVER IN MUSTARD SAUCE

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    Interesting! I never would have thought about putting liver and mustard sauce together. In most cases, I use some sort of au jus and let the liver soak for about an hour. Of course, the mustard sauce would probably add a nice kick to the meat and make it VERY flavorful. Now, judging from the cayenne pepper and the use of pure mustard seed, I’m going to safely assume that this is a bit of a spicy dish. Is it? If it is, I may very well try it. If it isn’t, then I’ll try it anyway. LOL. :feedme:


    Hey, Phyllis ;
    Where you been ?

    Try this, and let us know what you think……….

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