Okay, as promised, I’m going to show you how to make that delicious Dijon mustard pan sauce or dijon jus. I’m calling it just meat jus. There we serve pork loin, and hopefully we saw that demo from yesterday. If not check that out, but that was finished. We roasted that right in that sauté pan. Now what we’re going to do is we’re going to take that meat out, we’re going to let it rest before we sliced it and we’ll going to build our sauce.
Now the foundation for the sauce is the phan. So that’s actually what the phan means in French foundation, it’s the caramelized meat juices that caramelize under the bottom of the pan as you roast it. What I’m going to do is I’m going to take a big tablespoon of Dijon mustard and I turn the heat up. Because there’s plenty of heat in that pan and I’m just going to kind of swirl that mustard and kind of give the pan a little scrape. And it’s going to do two things. It’s going to start releasing some of the meat juices off the bottom. It’s also going to, I don’t know, kind of toast the mustard a little bit. It’s going to kind of the flavor of the mustard. Then and again, that was literally 15 to 30 seconds.
Then we’re going to add about a cup of stock. Now I’m using the chicken stock here. You could also use a fruit juice like an Apple juice would be nice. Some people might want to go with the wine there. So the liquid you can vary depending on your taste but I’m just going to show you real basic version. So about a cup of chicken stock and I’m going to reduce the, I don’t know, you can turn up the heat to high. I want to reduce that until it gets to the consistency of about, I don’t know, cream. So reduce maybe by two thirds. And then like all my pan sauces, I’m going to turn my heat off. And I’m going to swirl in for that amount of sauce. I’m going to swirl in about two tablespoons of butter.
Now, a couple things, again if you see me make this pan sauces before, they’re really all the same. That’s the thing about pan sauces. They’re all the same and no two are alike. See that makes no sense, right? But it’s true. They’re all basically the same technique and then you have million variations. So with the heat off, you just swirl the butter in, cold butter. It melts but it doesn’t separate. It actually emulsifies into the reduced stock and mustard. And that’s why you have that beautiful looking thick, not too thick but thickened pan sauce Dijon Jus as I’m calling it here which just means a pan juice. And there you go.
So very, very simple recipe. Now, what I think about when I plan one of these sauces. Well the main thing I think about is what did I stuffed the pork loin with. See I have dried carrots in here which are very sweet. So it’s a nice contrast to sweet stuffing. I went with a sharp pan sauce which is, you know, why I used the Dijon mustard which is, you know, a sharp flavor. I had the rolling, the filling, rolled in here been say, rosemary and lemon. Maybe my sauce would have been on the sweeter side. Maybe I would have used a tablespoon of honey or some jam then some fruit juice or maybe a sweet wine to reduce the pan sauce with.
So, that’s what I’m saying, you decide what’s going to go best with what you make use as your ingredients. But the technique is basically always the same. And if you watched any of the pan sauces on the site, you always see those same basic techniques: the phan, the deglazing, the reducing, and the finishing with butter. That one by the way I strained because I don’t want all those ugly chunks in there. I want something really nice and fine looking for my fancy presentation. Enjoy.
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