PAN SAUCE RECIPE RECIPES

DIJON PAN SAUCE RECIPE | ALLRECIPES

Dijon Pan Sauce Recipe | Allrecipes image

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.

Provided by Chef John

Categories Side Dish Sauces and Condiments Sauces

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 2 servings

Number Of Ingredients 4

Ingredients

1 tablespoon pan drippings (fond)
4 teaspoons Dijon mustard
1 cup chicken stock
2 tablespoons cold butter

Steps:

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.

Nutrition Facts : Calories 135.5 calories, CarbohydrateContent 2.6 g, CholesterolContent 41.3 mg, FatContent 12.1 g, ProteinContent 3.6 g, SaturatedFatContent 7.4 g, SodiumContent 814.9 mg, SugarContent 0.5 g

RED WINE PAN SAUCE RECIPE - FOOD.COM

Red Wine Pan Sauce Recipe - Food.com image

Make and share this Red Wine Pan Sauce recipe from Food.com.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2/3 cup, 4 serving(s)

Number Of Ingredients 7

Ingredients

4 tablespoons unsalted butter
1/4 cup finely chopped shallot
1 cup low sodium beef broth or 1 cup chicken broth
3/4 cup red wine
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard, preferably grainy
kosher salt & freshly ground black pepper

Steps:

In a medium sauté pan, heat 1 Tbs. of the butter over medium heat. Add the shallots and cook, stirring often, until softened but not brown, about 2 minutes. Add the broth, wine, vinegar, and mustard. Increase the heat to high and bring to a boil, stirring frequently. Boil until reduced to 1/2 cup, about 9 minutes.
Off the heat, whisk in the remaining 3 Tbs. butter. Season to taste with salt and pepper. Serve warm.

Nutrition Facts : Calories 151.7, FatContent 11.6, SaturatedFatContent 7.3, CholesterolContent 30.5, SodiumContent 33.8, CarbohydrateContent 3.6, FiberContent 0.1, SugarContent 0.9, ProteinContent 0.5

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