Whole Grain Mustard Pan Sauce Recipe

1. 1

   After removing meat from pan, turn heat to medium-high and add butter. After butter melts and foam subsides, add shallots and cook until softened and lightly browned, about 2-3 minutes. Add flour and and cook, stirring constantly, until golden brown, about 1 minute.

2. 2

   Whisking constantly, pour in wine and cook until thickened. Add in chicken stock and mustard, and whisk until combined, scraping bottom of pan to release fond. Bring to a boil, reduce heat and cook until thickened enough to coat back of spoon.

3. 3

   Stir in heavy cream and lemon juice, and heat until warmed through. Season to taste with salt and pepper. Remove sauce from heat and use immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.