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

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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