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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



  • 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.


  • 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.


Calories: 17kcal