Mustard and White Wine Sauce
This is a great sauce to serve with any poached, braised or grilled fish.
Sauce Serves 4
Ingredients:
- 2 tbsp. butter
- 2-3/4 oz. button mushrooms thinly sliced
- 1/8 lb. shallots finely shopped pinch of curry powder
- 1 tbsp cognac or armagnac
- 3/4 cup dry white wine
- 3/4 cup reduced Fish Stock*
- 1-1/4 cups heavy cream
- 1 tsp. mustard powder dissolved in a little water
- 2 tbsp wholegrain mustard
- salt and freshly ground pepper
*We recommend trying 3/4 oz. Fumet de Poisson (fish stock) reconstituted in 3/4 cup hot water)
Proceedure
In a saucepan melt the butter, add the mushrooms and shallots and sweat for 1 min. Stir in the curry powder and add the cognac or armagnac and wine. Bring to the boil, and reduce the liquid by one-third.
Pour in the fish stock, simmer for 5 minutes, then add the cream and the English mustard and cook until the sauce is thick enough to coat the back of a spoon.
Season to taste with salt and pepper and pass the sauce through a wire-mesh conical strainer. Stir in the wholegrain mustard.
The sauce is now ready to serve.
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