DIJON PAN SAUCE
This technique is crucial because it produces a very fast and elegant sauce anytime you've roasted meat in a pan. All it requires is the fond, some type of liquid, and a small chuck of cold butter.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 135.5 calories, Carbohydrate 2.6 g, Cholesterol 41.3 mg, Fat 12.1 g, Protein 3.6 g, SaturatedFat 7.4 g, Sodium 814.9 mg, Sugar 0.5 g
DIJON TARTAR SAUCE
Fat-free mayonnaise mixed only with pickle relish seemed so tasteless, so I began experimenting and came up with my own recipe for tartar sauce. It adds lots of flavor to fish, but a few calories. -Kristen Flaherty of South Portland, Maine
Provided by Taste of Home
Time 5m
Yield 3/4 cup.
Number Of Ingredients 8
Steps:
- In a bowl, combine all the ingredients. Store in the refrigerator for up to 1 week.
Nutrition Facts : Calories 31 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 392mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
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