Ingredients

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

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Instructions

1. Heat pan drippings (fond) in their skillet or roasting pan over high heat. Stir mustard into skillet.
2. 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.
3. Remove skillet from heat. Whisk cold butter into sauce until butter is melted and sauce is shiny.