Creamy Mustard Pan Sauce

Creamy mustard pan sauce is a quick and easy recipe. With only three ingredients, it cooks in just five minutes.

If you love a hint of tang, this creamy sauce is for you. It’s made with just three ingredients: chicken broth, Dijon mustard, and heavy cream. Mustard’s sharpness is mellowed by the flavor of cream.

What is pan sauce?

After cooking food in a pan, you can make a fast sauce from the drippings that are left right in the same pan. Use broth or even wine to deglaze the pan, scraping up the flavorful crunchy bits (called fond).

Dinner is ready, and there is no pile of dishes to clean up since everything is made in one pan.

This fast homemade sauce turns any meal into an elegant entrée. Drizzle it on chicken, turkey, a ham steak, pork chop, fish, or veggies that you cooked in your skillet.

The difference between dijon mustard and spicy brown mustard

This sauce is made with dijon mustard. Dijon mustard is smooth, tangy, and mild, but it still has a nice bite. Spicy brown mustard is more pungent and spicier with a coarser texture.

Ready to make this delicious sauce? Let’s go.

Instructions

*Free printable recipe card is available at the end of the post.

After you have cooked your meat, don’t clean the pan.

Add cream, chicken broth and Dijon mustard to your skillet. Stir and simmer about 5 minutes until slightly thickened.

And it looks lovely garnished with a little parsley.

Pro tips and recipe notes

• This is a thin sauce. If you would like it a little thicker, just whisk a tablespoon of gluten free flour and a tablespoon of cold water or broth in a small bowl first (this is called slurry). Then whisk the slurry into your hot pan sauce. Cook and stir continuously until smooth and thickened, and any starchy taste has been cooked away. 
• Some mustard contains gluten, so it’s important to read the label.
• Leftover sauce will last in the fridge for four days, stored in an airtight container.

I hope you love this sauce. And if you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP!

More easy quick pan sauces

Simple Lemon And Capers Sauce: This is a simple version of lemony Piccata sauce. You can serve it drizzled over fish, pasta, chicken, or even veggies.

Tomato Basil Sauce: This might be the quickest tomato sauce ever. The little cherry tomatoes burst when they’re heated. Yum.

Orange Sauce: This lovely sauce is sweetened with the juice of fresh squeezed oranges.

Print Pin

5 from 1 vote

Creamy Mustard Pan Sauce

If you love a hint of tang, this creamy sauce is for you. It's made with just three ingredients: chicken broth, Dijon mustard, and heavy cream. And it looks lovely garnished with a little parsley.

Course Main Course

Cuisine American

Keyword easy pan sauce, easy sauce

Prep Time 5 minutes

Cook Time 5 minutes

Servings 4

Calories 17kcal

Author Barbara Bianchi

Ingredients

• 1/2 cup gluten free chicken broth
• 4 teaspoons Dijon mustard
• 2 tablespoons heavy cream

Instructions

• After you have cooked your meat, don’t clean the pan.

  Add cream, chicken broth and Dijon mustard to your skillet. Bring to a boil and stir and simmer about 5 minutes until slightly thickened.

Notes

• This is a thin sauce. If you would like it a little thicker, just whisk a tablespoon of gluten free flour and a tablespoon of cold water or broth in a small bowl first (this is called slurry). Then whisk the slurry into your hot pan sauce. Cook and stir continuously until smooth and thickened, and any starchy taste has been cooked away. 
• Some mustard contains gluten, so it's important to read the label.
• Leftover sauce will last in the fridge for four days, stored in an airtight container.

Nutrition

Calories: 17kcal

did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.