| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Sauces, Fish | 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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