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Red Wine Pan Sauce with Mustard and Thyme – Quick version

Here's a quick version of preparing a red wine pan sauce with mustard and thyme.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Sauces
Cuisine: French
Servings: 2


  • ¼ cup chicken stock
  • ¼ cup red wine
  • 1 teaspoon Dijon mustard
  • 1 tablespoon unsalted butter
  • 1 teaspoon fresh thyme


  • After sautéing properly, remove meat or chicken from the pan leaving the residual fat that it was cooked in.
  • Add the chicken stock and red wine and reduce over high heat by half (¼ cup).
  • Whisk in the butter, mustard, thyme and serve.


Now that's fast and will be so much better than no sauce at all.