Dijon Pan Sauce Recipes

LIGHT & CREAMY DIJON SAUCE

Steps:

• Combine half & half, Dijon mustard, flour and salt in 1-quart saucepan. Cook over medium heat, stirring constantly, 3-5 minutes or until mixture begins to thickened. (Do not boil.)
• Stir in green onions; remove from heat. Add butter, stirring constantly with whisk, until smooth.
• Serve sauce immediately over chicken breasts or fish.

CREAMY DIJON SAUCE

Steps:

• Over medium heat, melt the butter in a small saute or sauce pan.
• Whisk in flour and cook for about 1 minute.
• Reduce the heat to low, and gradually whisk in the milk. The mixture will become very thick.
• Continue cooking over low heat and slowly whisk in the broth.
• Once the mixture is combined and smooth, raise the heat source to medium-low and bring up to a low boil.
• As soon as the first signs of bubbles appear, reduce the heat back down to low and simmer the sauce for 3 minutes, while whisking.
• Whisk in the mustard, salt and pepper and simmer just until heated through, about 1 minute.
• If the sauce becomes too thick, you can add a tablespoon of broth one tablespoon at a time in order to thin until desired thickness is acquired.

SPRING CHICKEN ROLL-UPS WITH LEMON DIJON PAN SAUCE

Steps:

• Halve the chicken breasts horizontally separating each into 2 cutlets.
• Place each halved cutlet in an individual freezer plastic storage bag (with slider tab). Add a tablespoon of water to each bag and pound into1/8-inch thick cutlets.
• Arrange the 4 cutlets on work surface. Season cutlets with salt and pepper on the side facing up. Cover each piece of chicken with 1 slice cheese and 1 slice ham. Starting on 1 side of the breast, place a small bundle of 3 asparagus spears. Wrap and roll the chicken around the asparagus. Wash hands.
• Heat about 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium heat. When hot, using tongs, add the chicken roll-ups to skillet with seam side down. Season the roll-ups with salt and pepper. Cover the pan loosely with tin foil and cook 4 to 5 minutes, turn roll-ups over and cook and other 4 to 5 minutes. Remove cooked roll ups to a serving plate. Add 2 tablespoons of butter and 2 tablespoons flour Stir in the chicken stock and Dijon mustard, scraping up any drippings from the bottom of the pan, and simmer 1 minute. Remove from the heat, add the lemon zest, lemon juice and parsley and spoon over chicken.

ORANGE-DIJON PAN SAUCE WITH ROSEMARY

Steps:

• Combine the juice with the mustard and rosemary. Follow the instructions for making a pan sauce in individual saute or sear recipe.

PORK CHOPS WITH DIJON SAUCE

Steps:

• Melt butter in the oil in a large deep skillet over high heat. Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.
• Remove chops to a platter and pour off most of the fat. Add green onions or shallots and cook over medium-high heat until softened, about 1 minute. Add wine and bring to a boil, scraping brown bits off the bottom. Stir in the stock and return chops to the pan. Bring the sauce to a simmer, cover and cook until chops are tender, about 15 to 20 minutes.
• Remove the chops to a warm platter; cover with foil to keep warm. Raise the heat and boil pan juices to reduce by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired. Immediately spoon sauce over the chops and serve.