Chicken stock, white wine, and cream created the body and richness of this pan sauce, whose dominent mustard flavor was a strong complement to a pork tenderloin, but not so overpowering that it hid the flavor of the meat itself.
- Pan with fond remaining after searing pork, chicken, or beef
- 2 tablespoons butter
- 2 tablespoons finely minced shallot
- 2 tablespoons flour
- 1/2 cup dry white wine
- 1 cup low-sodium store-bought or homemade chicken stock
- 2 tablespoon whole grain Dijon mustard
- 1/4 cup heavy cream
- 1 tablespoon lemon juice
After removing meat from pan, turn heat to medium-high and add butter. After butter melts and foam subsides, add shallots and cook until softened and lightly browned, about 2-3 minutes. Add flour and and cook, stirring constantly, until golden brown, about 1 minute.
Whisking constantly, pour in wine and cook until thickened. Add in chicken stock and mustard, and whisk until combined, scraping bottom of pan to release fond. Bring to a boil, reduce heat and cook until thickened enough to coat back of spoon.
Stir in heavy cream and lemon juice, and heat until warmed through. Season to taste with salt and pepper. Remove sauce from heat and use immediately.