Creamy Mustard Pan Sauce Recipe
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.
Servings 0.75 cup of sauce
Calories 18kcal
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 the chicken broth and Dijon mustard to the skillet and bring to a gentle simmer. Then slowly stir in the cream.
- Heat gently without letting it boil, stirring until the sauce is smooth and slightly thickened, about 5 minutes. Yield 3/4 cup of sauce.
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.
- To keep the sauce from breaking or curdling, keep the heat moderate and avoid boiling once the cream is added. Let it gently simmer and come together slowly. This keeps the texture smooth and gives you that silky finish you’re after.
- You can customize the flavor of your sauce by adding garlic or fresh herbs.
- Leftover sauce will last in the fridge for four days, stored in an airtight container. Reheat it gently and stir well to bring it back together.
Nutrition
Calories: 18kcal
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