Dijon Pan Sauce

Dijon Pan Sauce

by Clinton Morgan 2 years ago
4.4 (8)
5 minutes
135.5 kcal
2.6 g carbs
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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. 1. Heat pan drippings (fond) in their skillet or roasting pan over high heat. Stir mustard into skillet.
  2. 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. 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