Occasionally I plan to make a pan sauce after browning meat and find that the fond in the bottom of the skillet is just too blackened to make a good sauce. I came up with this “gravy” after a recent meal featuring skillet seared pork chops. The chops were nicely browned however the fond in the bottom of the pan was too far gone to use. Luckily pork and mustard have an affinity for one another so this recipe did the trick. It was also tasty on the roasted broccoli we served.
Servings: 1 1/2 cups
Prep time: 5 minutes
Total time: 15 minutes
- 6 Tbsp. Worcestershire sauce
- 6 Tbsp. water
- 1/4 cup Dijon mustard
- 2 Tbsp. whole grain mustard
- 1 cup hearvy cream
- 1 Tbsp. flour
- 1 Tbsp. rendered bacon fat (or other softened solid fat, such as butter)
- salt and pepper
- Combine the flour and fat in a small bowl to form a paste. This is called a beurre manié and it will be used later to thicken the sauce. If you don’t have bacon fat then unsalted butter could also be used.
- Add the Worcestershire and water in a sauce pan and bring to a simmer. Add the mustards, whisk to combine and simmer over medium-low heat for 5 minutes. The mixture will reduce slightly in volume.
- Stir in the heavy cream. Allow the mixture to return to a simmer and add the burre manié you made in the first step. Whisk the sauce until it is fully melted and incorporated.
- Allow the sauce to simmer for another minute; it should thicken into a nice sauce.
Don’t be scared off by the beurre manié. You can use any softened solid fat, such as butter or even the odd tablespoon of Crisco. Use a fork, or the back of the spoon, to press the fat into the flour until it is well combined. The idea is that the fat-coated flour particles will melt and help thicken the sauce as it simmers. Additionally the fat added at the end will add a soft sheen, similar to the effect of finishing a sauce by whisking in cold butter.