| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
March 1993 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Minced shallots |
| 2 |
tb |
Unsalted butter |
| 1/4 |
c |
Dry white wine |
| 1 |
c |
Sour cream |
| 3 |
tb |
Coarse-grained mustard |
| 2 |
tb |
Dijon-style mustard |
| 1 |
c |
Finely chopped watercress |
| 1/3 |
c |
Hot water |
INSTRUCTIONS
In a saucepan cook the shallot in the butter over moderately low heat,
stirring, until it is softened, add the wine, and boil the mixture until
the wine is almost evaporated. Remove the pan from the heat and whisk in
the sour cream, the mustards, the watercress, the water, and salt and
pepper to taste. Serve the sauce at room temperature with poached fish or
steamed or grilled vegetables.
Makes about 2 cups.
Gourmet March 1993
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