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
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK