In a saucepan cook the shallot in the butter over moderately low heat, stirring, until it is softened, add the wine, and boil the mixture until the wine is almost evaporated. Remove the pan from the heat and whisk in the sour cream, the mustards, the watercress, the water, and salt and pepper to taste. Serve the sauce at room temperature with poached fish or steamed or grilled vegetables. Makes about 2 cups. Gourmet March 1993
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|Serving Size: 1 Serving (630g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1578 (94%)|
|Amt Per Serving||% DV|
|Total Fat 175.3g||234 %|
|Saturated Fat 107.6g||538 %|
|Monounsaturated Fat 46.5g|
|Polyunsanturated Fat 7.4g|
|Cholesterol 456.1mg||140 %|
|Sodium 1021.8mg||35 %|
|Potassium 666.4mg||18 %|
|Total Carbohydrate 22.9g||7 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 20.4g|
|Protein 10.3g||15 %|
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Calories per serving: 1675
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