Dijon Pan Sauce Recipe
- 1 tablespoon pan drippings (fond)
- 4 teaspoons Dijon mustard
- 1 cup chicken stock
- 2 tablespoons cold butter
- 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.
