Dijon Pan Sauce Recipes

DIJON MUSTARD SAUCE

Steps:

• Add the bacon (2 rashers - finely chopped) to the pan that you have just cooked your meat in, plus olive oil (up to 1 tbsp) if the pan is too dry. Fry bacon until lightly browned.
• Add fresh rosemary leaves (1 tbsp - very finely chopped) and crushed garlic (1 clove - cored and crushed) to the bacon in the pan, then continue to cook for 30 seconds.
• Add cream (300 ml ) and dijon mustard (1¼ tbsp) to the pan and stir to combine, scraping up any flavour spots from the bottom of the pan. Simmer on low heat for 5 -7 minutes or until sauce is thickened to your liking, remembering the sauce will thicken as it cools.
• Add salt and pepper to taste then serve.

DIJON MUSTARD SAUCE

Steps:

• Chop the mushroom into small pieces and fry in the butter for 2 minutes. Then add the white wine and chicken stock and bring to a simmer. Simmer for a few minutes.
• Add the mustard, the minced garlic and the thyme leaves and stir well. Finally, add the cream and simmer for about 2 minutes. Serve up hot.

DIJON PAN SAUCE

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.

CREAMY DIJON SAUCE | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Spray a small saucepan with low calorie cooking spray and place over a low heat.
• Add the onion and fry for 5 - 10 minutes. Stir until golden and slightly softened.
• Add the garlic, mushrooms, mustards and chicken stock. Simmer over a low heat, uncovered, for 15 - 20 minutes.
• Remove the pan from the heat and stir in the cream cheese until completely blended.
• Season to taste with black pepper.

ORANGE-DIJON PAN SAUCE WITH ROSEMARY

Steps:

• Combine the juice with the mustard and rosemary. Follow the instructions for making a pan sauce in individual saute or sear recipe.

CHICKEN DIJON

Steps:

• Pat chicken dry and season on all sides with salt and pepper.
• In a large skillet, heat olive oil over medium-high heat. Stir in butter.
• When the butter is foamy, add the chicken cutlets to the pan. Cook until the chicken is browned on both sides and the meat reaches an internal temperature of 165° F, about 3-4 minutes per side. Do not overcrowd the pan, so brown the chicken in batches if necessary.
• Remove the chicken to a plate and set aside while you make the sauce.
• Add the sliced onion to the skillet and cook over medium-high heat until translucent, about 5 minutes. Add the garlic, parsley, thyme and rosemary and cook, stirring constantly, for 30 seconds.
• Add the chicken broth to the skillet; use a wooden spoon to scrape up any browned bits from the bottom of the pan. Simmer for 3-4 minutes, so that the liquid reduces by about half.
• Reduce heat to low, whisk in the cream, Dijon and honey. Cook for a few more minutes to let the sauce thicken. Taste and season with salt and pepper.
• Return chicken to the skillet; garnish with additional fresh herbs. Serve immediately.