Yield: 1 Servings
|1 cup||Champagne or white wine|
|2 \N||Anchovy fillets; roughly chopped|
|2 tablespoons||Finely minced shallots|
|3 tablespoons||Dijon mustard|
|⅓ cup||Whipping cream|
The tang of Dijon mustard and the smoothness of whipping cream combine with the light flavor of champagne or white wine to make this a wonderful, easy sauce for fish.
COMBINE THE BROTH, anchovies, shallots and mustard in a small saucepan over medium heat on the stove. Bring to a boil and cook until liquid reduces by about ⅓ and begins to thicken. Add the cream and continue to cook until the mixture becomes saucelike and is thick enough to coat the back of a spoon. Remove from the heat and whisk in the butter. Serve immediately or keep warm in a water bath. Makes 1 Cup.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Date: Sun, 23 Jun 1996 13:01:02 -0400 From: "Vernon E. Phipps Jr." <cook4u@...> MM-Recipes Digest V3 #174
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .