Add a photo

Mustard-Cream Pan Sauce

By: USA WEEKEND columnist Pam Anderson  
"Whisk together this piquant steak sauce in no time!"

Rating: This weblink has been rated 5 times with an average star rating of 3.8 Read Reviews (4)

Rate/Review | 84 people have saved this

 

Servings  (Help)

Calculate

 

Original Recipe Yield 4 servings
 

Ingredients

  • 1/2 cup low-sodium canned chicken broth
  • 2 tablespoons coarse-grain mustard
  • 2 tablespoons heavy cream

Directions

  1. Combine broth and mustard in a measuring cup. Pour contents of the measuring cup into a heated skillet; boil until liquid is reduced by about half. Tilt skillet so that the liquid is at one side of the pan, then whisk in cream until sauce is smooth. Spoon sauce over cooked steaks and serve immediately.

Footnotes

Nutritional Information open nutritional information

Amount Per Serving  Calories: 37 | Total Fat: 2.9g | Cholesterol: 11mg

 

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 5, 2007 by jodi 
I used this sauce with a pretzel crusted pork tenderloin and it was delicious. I added a bit... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 21, 2007 by JDVMD 
Used this over a pork tenderloin. Next time I might add some sliced mushrooms. MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 5, 2009 by Linda 
This tasted like watered down mustard, not to our liking. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 20, 2009 by Anne D 
Excellent quick sauce for pork tenderloin or medallions. MORE

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?