Dijon Pan Sauce

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


  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.

04/14/2018
Dijon Pan Sauce, recipe PT15M PT1H 5 455 calories

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