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.

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Recipe Summary

prep:
5 mins
cook:
5 mins
total:
10 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat pan drippings (fond) in their skillet or roasting pan over high heat. Stir mustard into skillet.

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  • 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.

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

Cook's Note:

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

Nutrition Facts

136 calories; protein 3.6g 7% DV; carbohydrates 2.6g 1% DV; fat 12.1g 19% DV; cholesterol 41.3mg 14% DV; sodium 814.9mg 33% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/04/2018
So delicious and perfect with stuffed pork tenderloin Read More
(1)

Most helpful critical review

Rating: 2 stars
10/01/2017
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 day. The next day with leftovers we didn't like it at all. It must be our taste preference as we didn't care for the slight dijon taste in this. Read More
14 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/04/2018
So delicious and perfect with stuffed pork tenderloin Read More
(1)
Rating: 5 stars
09/06/2016
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! Read More
(1)
Rating: 4 stars
01/18/2015
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! Read More
(1)
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Rating: 5 stars
10/13/2016
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 own easily!! Read More
Rating: 2 stars
10/01/2017
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 day. The next day with leftovers we didn't like it at all. It must be our taste preference as we didn't care for the slight dijon taste in this. Read More
Rating: 4 stars
10/09/2016
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 my taste as well as using unsalted butter. Read More
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Rating: 5 stars
01/17/2017
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 build upon. Thank you Chef John! Read More