Time: 20 mins
Servings: 4
unsalted butter chicken stock Dijon mustard heavy cream Worcestershire sauce sprinkle fresh thyme
In a skillet, melt butter. Once the butter is melted and foaming, whisk in chicken stock and heavy cream.
Add mustard and Worcestershire and whisk. Bring to a boil, then simmer, uncovered, for 15 minutes or until the sauce has thickened slightly.
If serving with a main protein, such as pork chops, you can add them back to the pan to cook in the sauce.
Garnish with fresh thyme and serve immediately.
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