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Mustard and White Wine Sauce

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 ounceFumet 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


  1. 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.
  2. 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.
  3. Strain the sauce through a fine-mesh sieve, then stir in the whole-grain mustard. Season to taste with salt and pepper.
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Classic French Stocks and Sauces