Whole Grain Mustard Pan Sauce Recipe - 华体会体育推荐

Chicken stock, white wine, and cream created the body and richness of this pan sauce, whose dominent mustard flavor was a strong complement to a pork tenderloin, but not so overpowering that it hid the flavor of the meat itself.

Whole Grain Mustard Pan Sauce | Sauced

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Active:15 mins

Total:15 mins

Serves:8 servings

Makes:1 cup

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Pan withfondremaining after searing pork, chicken, orbeef
2tablespoonsbutter
2tablespoons finely mincedshallot
2tablespoonsflour
1/2cupdry white wine
1cuplow-sodiumstore-bought or homemadechicken stock
2tablespoonswhole grain Dijon mustard
1/4cupheavy cream
1tablespoonlemon juice

After removing meat from pan, turn heat to medium-high and add butter. After butter melts and foam subsides, add shallots and cook until softened and lightly browned, about 2-3 minutes. Add flour and and cook, stirring constantly, until golden brown, about 1 minute.
Whisking constantly, pour in wine and cook until thickened. Add in chicken stock and mustard, and whisk until combined, scraping bottom of pan to release fond. Bring to a boil, reduce heat and cook until thickened enough to coat back of spoon.
Stir in heavy cream and lemon juice, and heat until warmed through. Season to taste with salt and pepper. Remove sauce from heat and use immediately.

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Sauced: Whole Grain Mustard Pan Sauce

Nutrition Facts(per serving)
68	Calories
6g	Fat
3g	Carbs
1g	Protein

Nutrition Facts
Servings: 8
Amount per serving
Calories	68
% Daily Value*
Total Fat6g	7%
Saturated Fat 4g	18%
Cholesterol16mg	5%
Sodium311mg	14%
Total Carbohydrate3g	1%
Dietary Fiber 0g	1%
总糖1克
Protein1g
Vitamin C 1mg	3%
Calcium 13mg	1%
Iron 0mg	2%
Potassium 60mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.