Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

Preparation:

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 sauce-like 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