Dijon Pan Sauce
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Description
This technique is crucial because it produces a very fast and elegant sauce anytime you've roasted meat in a pan. All it requires is the fond, some type of liquid, and a small chuck of cold butter.
Ingredients
- 1 tablespoon pan drippings (fond)
- 4 teaspoons Dijon mustard
- 1 cup chicken stock
- 2 tablespoons cold butter
Directions
- 1. Heat pan drippings (fond) in their skillet or roasting pan over high heat. Stir mustard into skillet.
- 2. Pour chicken stock into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook at a boil until sauce has a cream consistency, 2 to 5 minutes.
- 3. Remove skillet from heat. Whisk cold butter into sauce until butter is melted and sauce is shiny.
Nutrition Facts
serving: 2 servings
calories: 135.5 kcal
carbohydrates: 2.6 g
protein: 3.6 g
saturated fat: 7.4 g
cholesterol: 41.3 mg
sodium: 814.9 mg
sugar: 0.5 g
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