Time: 20 mins
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.
Visit the post for exact measurements, instructions on how to make this perfect sauce, and more!