Title: Mustard Sauce (Prodigy)
Categories: Sauce Fish
Yield: 1 Servings

1	c	Champagne or white wine
2		Anchovy fillets roughly chopped
2	tb	Finely minced shallots
3	tb	Dijon mustard
1/3	c	Whipping cream
1	tb	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 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

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

previous

next