Whole Grain Mustard Pan Sauce
A quick skillet sauce with white wine, stock, cream and whole grain mustard that turns browned pan drippings into a tangy finish for meat.
Prep 5 min · Cook 15 min · Total 20 min · Makes 4 servings
Ingredients
- Pan with fond remaining after searing pork, chicken, or beef
- 2 tablespoons butter
- 2 tablespoons finely minced shallot
- 2 tablespoons flour
- 1/2 cup dry white wine
- 1 cup low-sodium store-bought or homemade chicken stock
- 2 tablespoon whole grain Dijon mustard
- 1/4 cup heavy cream
- 1 tablespoon lemon juice
Directions
- Once the meat is out of the skillet, set the pan over medium-high heat and drop in the butter. When it has melted and the bubbling has settled down, stir in the shallots and cook until they are tender and just beginning to brown, about 2-3 minutes.
- Sprinkle in the flour and cook it, stirring the whole time, until it turns golden brown, about 1 minute. While whisking, add the wine and let it cook until the mixture thickens.
- Whisk in the chicken stock and mustard, scraping along the bottom of the pan to pull up the browned bits. Let the sauce come to a boil, then lower the heat and simmer until it is thick enough to lightly cover the back of a spoon.
- Stir in the heavy cream and lemon juice, and warm the sauce through. Add salt and pepper to taste, then take the pan off the heat and use the sauce right away.