Mustard Sauce For Fish

Course : Fish
Serves: 1
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1 cup champagne or white wine
2 fillets anchovy fillets -- roughly chopped
2 tablespoons finely minced shallots
3 tablespoons Dijon mustard
1/3 cup whipping cream
1 tablespoon butter

Preparation / Directions:

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

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