Whole Grain Mustard Pan Sauce Recipe

Name: Whole Grain Mustard Pan Sauce Recipe
Cook time: 15 min
Total time: 15 min
Ingredients: Pan with fond remaining after searing pork, chicken, or beef; 2 tablespoons butter; 2 tablespoons finely minced shallot; 2 tablespoons flour; 1/2 cup dry white wine; 1 cup low-sodium store-bought or homemade chicken stock; 2 tablespoon whole grain Dijon mustard; 1/4 cup heavy cream; 1 tablespoon lemon juice

Why It Works

Beginning with the fond from the just-seared meat adds more intense flavor.
Cream and lemon juice balance the zip of the mustard.

After making my own whole grain Dijon mustard, it wasn't long until I wanted to use it to make a completely new sauce. While the necessity to use up my ingredients and maintain space in the fridge is the main driver of this behavior, it tends to be when I come up with some of the most interesting and delicious concoctions.

This sauce upheld that trend, and I was proud that it was built mainly from ingredients I happened to have on hand, combining them in a standard pan sauce method until I had something that was worthy to top a pork tenderloin that I had cooked to a beautiful rosy medium-well.

After the tenderloin was done, which left a nice fond that would later get picked up in the sauce, I sautéed shallots in butter, followed by the addition of flour to create a roux. Then white wine, chicken stock, and mustard were added and cooked until thickened enough to coat a spoon. At this point the sauce was a bit harsh and slightly bitter; the addition of heavy cream helped that out, and a final splash of lemon juice brightened up an otherwise very heavy-handed sauce.

With the sauce spooned over the sliced pork, with a side of asparagus, the meal came together very well. The sauce had a deep mustard flavor with an added richness from the wine, stock, and cream that was a strong complement to the pork, but not so overpowering that it hid the flavor of the meat itself. It made me happy that I had put together the Dijon just a week before, because otherwise, this pan sauce probably would have never been on my radar.

April 2012

Whole Grain Mustard Pan Sauce Recipe

Cook 15 mins

Active 15 mins

Total 15 mins

Serves 8 servings

Makes 1 cup

Keep Screen Awake

Pan with fond remaining after searing pork, chicken, or beef
2 tablespoons butter
2 tablespoons finely minced shallot
2 tablespoons flour
1/2 cup dry white wine
1 cup low-sodium store-bought or homemade chicken stock
2 tablespoons whole grain Dijon mustard
1/4 cup heavy cream
1 tablespoon lemon 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.

Serious Eats / Joshua Bousel
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 the back of a spoon.

Serious Eats / Joshua Bousel
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.

Serious Eats / Joshua Bousel

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

Nutrition Facts
Servings: 8
Amount per serving
Calories	78
% Daily Value*
Total Fat 6g	7%
Saturated Fat 4g	18%
Cholesterol 16mg	5%
Sodium 312mg	14%
Total Carbohydrate 3g	1%
Dietary Fiber 0g	1%
Total Sugars 1g
Protein 1g
Vitamin C 1mg	3%
Calcium 14mg	1%
Iron 0mg	2%
Potassium 68mg	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.