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
