Mustard and White Wine Sauce
Seafood Based Recipes
This versatile sauce is perfect served with any poached or braised firm-fleshed fish.
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 wate
2 tablespoons whole-grain mustard
Salt and ground black pepper
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.