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