Dijon Pan Sauce

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.