Mustard Sauce 1
Author: Kitchens
  • 1 Cup Champagne or white wine
  • 2 anchovy fillets, roughly chopped
  • 2 Tablespoons finely minced shallots
  • 3 Tablespoons Dijon mustard
  • 1/3 Cup whipping cream
  • 1 Tablespoon butter
  1. 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 1/3 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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