Golden Pan Sauce with Mushrooms and Herbs

Elevate any meal with this rich and versatile pan sauce, now enhanced with mushrooms, fresh herbs, and a touch of Dijon mustard for an extra layer of flavor. Perfect for pairing with roasted chicken, pork chops, or steak, this sauce is a showstopper that’s surprisingly easy to make!

Ingredients

• 2 Tablespoons fat (pan drippings are best)

• 1 small onion, minced

• 1 cup thinly sliced mushrooms (Button, Crimini, Oyster, Portobello, etc.)

• 2 Tablespoons finely minced herbs (add with onion for the best flavor)

• 1/2 cup apple juice, wine, or stock

• 1 1/2 cups broth

• 2 teaspoons Dijon mustard (great with pork; add with butter or cream)

• 1/4 cup butter

• Salt & pepper to taste

• Squeeze of fresh lemon juice

  
  

Instructions

1. Prepare the Pan

   After cooking your meat, pour off all but two tablespoons of leftover oil or rendered fat from the pan.

2. Sauté the Aromatics

   Add minced onion, mushrooms, and herbs to the pan. Sauté until the onion is golden brown and the mushrooms are tender, about 4–5 minutes.

3. Deglaze the Pan

   With the pan on medium-high heat, pour in apple juice (or wine/stock). Scrape the browned bits from the bottom of the pan with a spatula as the liquid simmers.

4. Simmer and Reduce

   Let the liquid simmer for 3 minutes or until reduced by half.

5. Add Broth

   Stir in the broth and bring to a rapid simmer. Reduce the liquid by half again, which should take 3–5 minutes.

6. Incorporate Flavor Boosters

   Lower the heat to medium-low and whisk in butter and Dijon mustard until fully melted, creating a smooth and velvety texture.

7. Finish with Lemon and Seasoning

   Add a squeeze of fresh lemon juice for a bright finish, then season with salt and pepper to taste.

8. Serve Immediately

   Pour the sauce into a serving dish and drizzle it generously over your favorite proteins.