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Mustard and White Wine Sauce
Description
This versatile sauce is perfect served with any poached or braised firm-fleshed fish.Ingredients
Serves
4
- 2 tablespoons unsalted butter
- 1/2 cup thinly sliced button mushrooms
- 3 tablespoons minced shallots (about 3 medium size shallots)
- Pinch of curry powder
- 1 tablespoon brandy
- 3/4 cup dry white wine
- 3/4 ounce Fumet de Poisson Gold® dissolved in 3/4 cup hot water
- 1 1/4 cups heavy cream
- 1 tablespoon dry mustard (such as Colman's) dissolved in a little water
- 2 tablespoons whole-grain mustard
- Salt and ground black pepper
Methods/steps
- In a medium saucepan melt the butter over low heat, add the mushrooms and shallots, and cook gently for 2 minutes. Stir in the curry powder and add the brandy and the wine. Bring the mixture to a boil and reduce the liquid by one-third.
- Pour in the fish stock, simmer for 5 minutes, then add the cream and the mustard and cook until the sauce is thick enough to coat the back of a spoon.
- Strain the sauce through a fine-mesh sieve, then stir in the whole-grain mustard. Season to taste with salt and pepper.
