Mustard Sauce #06

Mustard Sauce #06 Ingredients

1 c Champagne or white wine	3 tb Dijon mustard
2 Anchovy fillets; roughly	1/3 c Whipping cream
2 tb Finely minced shallots	1 tb Butter

Instructions for Mustard Sauce #06

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 Date: Sun, 23 Jun 1996 13:01:02 -0400 From: "Vernon E. Phipps Jr." MM-Recipes Digest V3 #174 From the MealMaster recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: PorkCuisine: Uncategorized

More like this...

Pizza Sauce #06

Barbecue Sauce #06

Peanut Butter Cookies #06

Peanut Butter Fudge #06

Pecan Pie #06

Ingredient Insight - look inside this recipe

Anchovy	Butter	Champagne	Cream
Dijon Mustard	Shallot

Sauces Cream Mustard Butter Champagne Shallot Wine White wine Ham Pork

for flavor and categorization

Recent searches:   dinosaur egg   cippolini onions   chicken main   spanish rice seasoning   steak sauce mushroom port   panocha   mozerella olive oil   chicken springs alice   scallop ham corn   pasta gorgonzola chicken   hamburger enchilada soup   bbq sauce   grated apple   palacsinta   stew onion beef   chili black bean   salmon gefilte fish   cookie filling   cioppino seafood   cookies macadamia chocolate white