Dijon Pan Sauce

Ingredients

• 1 tablespoon pan drippings (fond)
• 4 teaspoons Dijon mustard
• 1 cup chicken stock
• 2 tablespoons cold butter

Directions

Heat pan drippings (fond) in their skillet or roasting pan over high heat. Stir mustard into skillet.

Pour chicken stock into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook at a boil until sauce has a cream consistency, 2 to 5 minutes.

Remove skillet from heat. Whisk cold butter into sauce until butter is melted and sauce is shiny.