Thyme-Dijon Sauce (Made With Roast Drippings)
Recipe: #7111
December 19, 2012
Categories: Sauce, Christmas, Easter, Sunday Dinner Thanksgiving, No Eggs, more
"This sauce is a must-have at a Christmas or Thanksgiving dinner, it's a delicious creamy twist on beef gravy, use the drippings from the pan to make this"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (69.7 g)
- Calories 67.5
- Total Fat - 7 g
- Saturated Fat - 2.2 g
- Cholesterol - 5.6 mg
- Sodium - 157.5 mg
- Total Carbohydrate - 1.4 g
- Dietary Fiber - 0 g
- Sugars - 0.8 g
- Protein - 0.1 g
- Calcium - 3.5 mg
- Iron - 0 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
While the finished cooked roast is resting, pour the pan drippings into a skillet. Set to medium-high heat. Add in butter, stir until melted.
Step 2
Add in broth, thyme leaves and Dijon mustard; bring to a boil, cook whisking often until the sauce is reduced by about half and slightly thickened, about 10 minutes.
Step 3
Whisk in 2 tablespoons heavy cream and pepper until mixed thoroughly, if you like the sauce more creamy add in more heavy cream.
Tips
No special items needed.
0 Reviews
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