Quick Sherry Mustard Pan Sauce

People have complicated relationships with leftovers.  Some love them, some loathe them.  My only complaint is that I can’t make them look pretty!  I’ve packed part of the meals I cook at home before sitting down to eat to make sure I have enough for lunch the next day because otherwise, they might become too generous seconds.   This approach works especially with stews and other recipes that improve with a bit of rest.  Some leftovers, however, need a little boost to remind us or to take them beyond their former glory.

I made this quick pan sauce to reheat leftover roast pork that we didn’t have enough juices to store it with and dried out a bit.  Mustard and pork are a natural combination – I have been enjoying for as long as I can remember with my Mom’s liberal reinterpretation of Steak Diane using pork chops.  This sauce can also be used to reheat poultry.  I warmed up four large slices of roast pork in this liquid.

The mustard flavor is strong in this sauce, so I recommend adjusting the amount to your liking or balancing it with extra agave syrup or honey.  I like using agave in this recipe – it is a more neutral flavored sweetener than honey, yet it adds the same body to the sauce.

GF360° Quick Sherry Mustard Pan Sauce

  • 1 tablespoon olive oil
  • 1/2 shallot, minced (about three tablespoons)
  • 1/4 cup sherry
  • 1 tablespoon yellow mustard
  • 1 to 2 teaspoons agave syrup
  • 1 cup chicken stock
  • Salt and pepper to taste
Warm the oil in a large sautee pan over medium heat.  Sautee the shallots until soft and fragrant.  Add the sherry and cook for about a minute.  Add the mustard and agave and stir, until the liquids thicken.  Add the chicken stock and season to taste, keeping in mind that the pork isl already be seasoned.  Bring the mixture up to a boil.  Add the pork pieces and lower the heat to medium low.  Allow the pork to warm through and the mixture to simmer uncovered until reduced, from ten to fifteen minutes.

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Author:Adriana

Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

5 Responses to “Quick Sherry Mustard Pan Sauce”

  1. July 27, 2011 at 11:07 pm #

    This sauce sounds delicious.

  2. July 28, 2011 at 4:28 am #

    I think this sauce is great. Thanks for sharing the recipe with us. I will try making it for my next roast chicken. I think will be great for my roast 🙂

  3. July 28, 2011 at 4:17 pm #

    I love leftovers, and this sauce sounds great. When I don’t know how to make something pretty, I just toss some chopped parsley on top, lol

  4. August 8, 2011 at 1:17 pm #

    LOVE mustard pan sauce, thanks for sharing this one….Can’t wait to try it!!!

  5. August 30, 2011 at 2:15 pm #

    I am not a leftover girl..my husband always complains that he gains weight because he has to eat all the left overs (don’t believe him:]). You have given me a sauce that I will try next time there is chicken or pork in the “nevera”.

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