MUSTARD SAUCE (PRODIGY)

      Title: MUSTARD SAUCE (PRODIGY)
  Categories: Sauces, Fish
       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
   
   MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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