Dijon Pan Sauce - cooking recipe

Ingredients

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

Preparation

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.