Mustard Sauce
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.
Yield
12 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
stock
or champagne, or white wine |
|
| 2 | each |
anchovy fillets
roughly chopped |
*
|
| 2 | tablespoons |
shallots
finely minced |
|
| 3 | tablespoons |
dijon mustard
|
|
| ⅓ | cup |
whipped cream
|
|
| 1 | tablespoon |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
stock
or champagne, or white wine |
|
| 2 | each |
anchovy fillets
roughly chopped |
*
|
| 3E+1 | ml |
shallots
finely minced |
|
| 45 | ml |
dijon mustard
|
|
| 79 | ml |
whipped cream
|
|
| 15 | ml |
butter
|
|
Directions
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 ⅓ 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.
