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 minIngredients
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.
Comments
what broth?
Thanks for the comment. Just edited the recipe, happy cooking.