MUSTARD SAUCE

      Title: MUSTARD SAUCE
  Categories: Sauces, Seafood
       Yield: 1 Servings
  
       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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