Mustard Sauce



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

DIRECTIONS:

1. 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.

2. 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.



Mustard Sauce