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Mustard-Cream Pan Sauce

Rated as 3.88 out of 5 Stars

"Whisk together this piquant steak sauce in no time!"
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Ingredients

servings 36 cals
Original recipe yields 4 servings

Directions

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  1. Combine broth and mustard in a measuring cup. Pour contents of the measuring cup into a heated skillet; boil until liquid is reduced by about half. Tilt skillet so that the liquid is at one side of the pan, then whisk in cream until sauce is smooth. Spoon sauce over cooked steaks and serve immediately.

Footnotes

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts


Per Serving: 36 calories; 2.8 g fat; 1.8 g carbohydrates; 0.6 g protein; 11 mg cholesterol; 106 mg sodium. Full nutrition

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Reviews

Read all reviews 7
  1. 8 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

I used this sauce with a pretzel crusted pork tenderloin and it was delicious. I added a bit more cream. You should taste before making any changes and adjust it to your palate.

Most helpful critical review

This tasted like watered down mustard, not to our liking.

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This tasted like watered down mustard, not to our liking.

I used this sauce with a pretzel crusted pork tenderloin and it was delicious. I added a bit more cream. You should taste before making any changes and adjust it to your palate.

Used this over a pork tenderloin. Next time I might add some sliced mushrooms.

Excellent quick sauce for pork tenderloin or medallions.

I loved this with a pork tenderloin I made by coating it in 1/4 cup dijon mustard and 1 1/2 tsp of dried thyme.

I actually made this to serve over wild rice patties and I liked it . I think it would work well on a lot of different things including Brussels sprouts. It was a little thin but other than tha...

I used a thick plain Greek yogurt mixed with a tablespoon of finely crushed walnuts and it thickened wonderfully!