- 1 tablespoon pan drippings (fond)
- 4 teaspoons Dijon mustard
- 1 cup chicken stock
- 2 tablespoons cold butter
- Heat pan drippings (fond) in their skillet or roasting pan over high heat. Stir mustard into skillet.
- 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.
- Remove skillet from heat. Whisk cold butter into sauce until butter is melted and sauce is shiny.
04/14/2018
recipepes.com
Dijon Pan Sauce, recipe
PT15M
PT1H
5
455 calories
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