| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sauce |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
Date: Sun, 23 Jun 1996 13:01:02 -0400
From: "Vernon E. Phipps Jr." <cook4u@vivanet.com>
MM-Recipes Digest V3 #174
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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