Dijon Pan Sauce

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.

• Preparation Time: 5 mins
• Cooking Time: 5 mins
• Total Time: 10 mins
• Calories: 136 Calories

Ingredients

• 1 cup chicken stock
• 4 teaspoons Dijon mustard
• 2 tablespoons cold butter
• 1 tablespoon pan drippings (fond)

Recipe Instructions

Step 1

Heat pan drippings (fond) in their skillet or roasting pan over high heat. Stir mustard into skillet.

Step 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.

Step 3

Remove skillet from heat. Whisk cold butter into sauce until butter is melted and sauce is shiny.