mustard-cream-pan-sauce

Mustard-Cream Pan Sauce

5 Reviews Add a Pic
USA WEEKEND columnist Pam Anderson
Recipe by  USA WEEKEND columnist Pam Anderson

“Whisk together this piquant steak sauce in no time!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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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.

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Reviews (5)

Rate This Recipe
Linda (LMT)
5

Linda (LMT)

This tasted like watered down mustard, not to our liking.

jodi
4

jodi

I used this sauce with a pretzel crusted pork tenderloin and it was delicious. I added a bit more cream. You should taste before making any changes and adjust it to your palate.

JDVMD
4

JDVMD

Used this over a pork tenderloin. Next time I might add some sliced mushrooms.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 36 cal
  • 2%
  • Fat
  • 2.8 g
  • 4%
  • Carbs
  • 1.8 g
  • < 1%
  • Protein
  • 0.6 g
  • 1%
  • Cholesterol
  • 11 mg
  • 4%
  • Sodium
  • 106 mg
  • 4%

Based on a 2,000 calorie diet

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