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My review
Dijon Pan Sauce
Chef John
"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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Ingredients
10 m servings 135 calsOriginal recipe yields 2 servings
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- US
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Directions
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Prep
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Cook
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Ready In
- Heat pan drippings (fond) in their skillet or roasting pan over high heat. Stir mustard into skillet.
- 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.
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
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Reviews
Read all reviews 713 Ratings
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Most helpful positive review
3/4/2018
So delicious and perfect with stuffed pork tenderloin
Most helpful critical review
10/1/2017
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 d...
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9/5/2016
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!
1/18/2015
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!
10/1/2017
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 d...
1/16/2017
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 ...
10/12/2016
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...
10/8/2016
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 m...