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Dijon Pan Sauce

"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."

Ingredients :

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

Instructions :

Prep : 5M	Cook : 2M	Ready in : 10M

• 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.

Notes :

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

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