You are here: Recipes It > Recipes > Sauces

 Advertisements

Mustard Sauce

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

 

Also see ...

 Advertisements
Popovers
Popovers
Sour Cream Swiss Steak
Sour Cream Swiss Steak
Marshmallow Pumpkin Pie
Marshmallow Pumpkin Pie
Cappuccino Nog
Cappuccino Nog
         

Permalink--> In : Recipes  -  Sauces