Mustard Sauce

Directions

1. 1

   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 But

2. 2

   COMBINE THE BROTH, anchovies, shallots and mustard in a small saucepan over medium heat on the stove

3. 3

   Bring to a boil and cook until liquid reduces by about 1/3 and begins to thicken

4. 4

   Add the cream and continue to cook until the mixture becomes saucelike and is thick enough to coat the back of a spoon

5. 5

   Remove from the heat and whisk in the butter

6. 6

   Serve immediately or keep warm in a water bath

7. 7

   Makes 1 Cup