This is what’s known in the biz as a “pan reduction sauce”. The method is so versatile, you can use just about anything to make it, but the mustard and cream give it that gravy-like consistency we like to drizzle on our holiday fixings.
Pan reduction sauces, also known as pan gravy, are typically made in the pan you’ve used to sauté meat. The leftover “fond” creates a flavor base for the sauce, but, if you need to prepare this as vegetarian, this version has plenty of flavor without indulging in that typical first step. If you’re not preparing this vegetarian style and you’re making it for a holiday gathering, make the sauce in the same pan you used to sauté meat for the meal (like sausage or bacon for your stuffing).
Season with salt and pepper and pour into your favorite gravy dispenser.
This recipe can easily be doubled (or halved, for that matter). If you double the recipe, increase cook time by 2 to 3 minutes.
Contributed by Kimberly Kafka.