Whole Grain Mustard Pan Sauce Recipe


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.

Recipe Facts

Active: 15 mins
Total: 15 mins
Serves: 8 servings
Makes: 1 cup

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  • 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 tablespoons whole grain Dijon mustard

  • 1/4 cup heavy cream

  • 1 tablespoon lemon juice


  1. 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.

  2. 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.

  3. 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.

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Nutrition Facts (per serving)
68 Calories
6g Fat
3g Carbs
1g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 68
% Daily Value*
Total Fat 6g 7%
Saturated Fat 4g 18%
Cholesterol 16mg 5%
Sodium 311mg 14%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 1g
Vitamin C 1mg 3%
Calcium 13mg 1%
Iron 0mg 2%
Potassium 60mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)