Mustard sauce #06
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Champagne or white wine |
| 2 | Anchovy fillets; roughly chopped | |
| 2 | tablespoons | Finely minced shallots |
| 3 | tablespoons | Dijon mustard |
| ⅓ | cup | Whipping cream |
| 1 | tablespoon | Butter |
Directions
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, .