Mustard sauce 5

Yield: 1 Servings

Measure Ingredient
1 cup Champagne or white wine
2 \N Anchovy fillets
\N \N Roughly chopped
2 tablespoons Finely minced shallots
3 tablespoons Dijon mustard
⅓ cup Whipping cream
1 tablespoon Butter

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


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