Veal sweetbreads with black garlic and a wild mushroom sauce

Veal sweetbreads with black garlic and a wild mushroom sauce


Ingredients for 2

  • 500g veal sweetbreads
  • milk
  • 8 peppercorns
  • ½ bulb of garlic
  • 5 sprigs of thyme
  • salt and pepper
  • flour
  • butter
  • 4 cloves of black garlic
  • pea shoots

For the black garlic mayo

  • basic mayonaise
  • black garlic
  • grapeseed oil

For the wild mushroom sauce

  • 150 g dried girolle mushrooms
  • 2 lemongrass stalks
  • 10 peppercorns
  • a large pinch of salt
  • 4 sprigs of thyme
  • ½ bulb of garlic
  • 3 shallots
  • a good glug of Noilly Prat
  • 250 ml chicken stock
  • 500 ml cream
  • few knobs of butter

Our recipe

Veal sweetbreads, an often misunderstood and unappreciated delicacy that many have yet to fully discover. Nevertheless, this soft and creamy delicacy deserves a place of honour on your plate. Preparing veal sweetbreads requires some technique, but with the right approach, you can enjoy a dish that has no equal.

In our recipe, we bring veal sweetbreads to life with a surprising twist. We combine them with black garlic, which adds a deep, aromatic flavour. And if that is not enough, we serve them with a sumptuous forest mushroom gravy, which ensures an explosion of flavour in every bite.

Expand your culinary horizons and discover the perfect balance of spiciness, creaminess and earthy notes.


  • Soak the veal sweetbreads overnight in salted water. Rinse well to remove any blood. Then place the sweetbreads in a saucepan with the milk, peppercorns, garlic and thyme and bring to the boil. Remove the sweetbreads after 5 minutes and trim. Season with salt and pepper, coat in flour and fry in butter until crispy.
  • Add the garlic cloves to all the ingredients for the mayon-naise (except for the grapeseed oil). Place everything into a blender or Thermomix bowl and mix for a few seconds. Gradually add the grapeseed oil until the mayonnaise has the desired texture. Transfer to a piping bag.
  • Stew all the ingredients for the sauce in a saucepan, deglaze with the Noilly Prat, reduce and add the chicken stock and cream. Simmer for 2 hours, season and whisk in some knobs of butter.
  • Garnish with the pea shoots.


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