Dijon Pan Sauce


This Dijon mustard sauce technique is crucial because it produces a very fast and elegant sauce anytime you've roasted meat in a pan. All it requires is the fond, some type of liquid, and a small chunk of cold butter.

Prep Time:
5 mins
Cook Time:
5 mins
Total Time:
10 mins


  • 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 the skillet.

  2. Pour chicken stock into the 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 creamy consistency, 2 to 5 minutes.

  3. Remove the skillet from heat. Whisk cold butter into sauce until butter is melted and sauce is shiny.

Chef's Note:

You can substitute apple juice or wine for the chicken stock, if desired.

Nutrition Facts (per serving)

136 Calories
12g Fat
3g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 136
% Daily Value *
Total Fat 12g 16%
Saturated Fat 7g 37%
Cholesterol 41mg 14%
Sodium 815mg 35%
Total Carbohydrate 3g 1%
Total Sugars 1g
Protein 4g
Calcium 5mg 0%
Iron 0mg 1%
Potassium 21mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love