Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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