Skip to main content New this month
Get the Allrecipes magazine

Dijon Pan Sauce

Rated as 4.62 out of 5 Stars

"This 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 chuck of cold butter."
Added to shopping list. Go to shopping list.

Ingredients

10 m servings 135 cals
Original recipe yields 2 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Heat pan drippings (fond) in their skillet or roasting pan over high heat. Stir mustard into skillet.
  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. Remove skillet from heat. Whisk cold butter into sauce until butter is melted and sauce is shiny.

Footnotes

  • Cook's Note:
  • You can substitute apple juice or wine for the chicken stock, if desired.

Nutrition Facts


Per Serving: 135 calories; 12.1 g fat; 2.6 g carbohydrates; 3.6 g protein; 41 mg cholesterol; 815 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 7
  1. 13 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

So delicious and perfect with stuffed pork tenderloin

Most helpful critical review

Made this to go along with Chef John's Stuffed and Rolled Pork Tenderloin. A taste of the sauce alone, I didn't think we would like it all. We did enjoy the sauce along with the pork the first d...

Most helpful
Most positive
Least positive
Newest

So delicious and perfect with stuffed pork tenderloin

High Five! I added just a touch of white wine and used beef broth b/c that's what I had on hand. It was SOOO good!

I served this over salmon patties and it was quite tasty. I used bacon drippings which paired nice with the mustard. This one is a keeper!

Made this to go along with Chef John's Stuffed and Rolled Pork Tenderloin. A taste of the sauce alone, I didn't think we would like it all. We did enjoy the sauce along with the pork the first d...

Very good. I used the sauce for Chef John Stuffed Pork Tenderloin. By mistake I used to much fond so my sauce was thinner than I prefer. Still great flavors and an excellent technique for me to ...

I used whole grain Dijon mustard and white wine with chicken broth. My only addition is fresh cracked pepper. This was absolutely wonderful over pork chops!! A great sauce that you can make your...

This is a great cooking technique to know. Just remember that if you're using a store bought stock it will intensify in saltiness as you reduce it. Low sodium or salt-free stock works best for m...