| 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
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