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Suggest a better descriptionThe 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
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Serving Size: 1 Serving (138g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 249 | ||
Calories from Fat: 208 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.1g | 31 % | |
Saturated Fat 12.3g | 61 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 66mg | 20 % | |
Sodium 1125.3mg | 39 % | |
Potassium 196.1mg | 5 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 2.4g | ||
Protein 7.3g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 249
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