Mustard and White Wine Sauce
Mustard and White Wine Sauce
Description
This versatile sauce is perfect served with any poached or braised firm-fleshed fish.Ingredients
Yield
12 servings
| Fumet de Poisson Gold® | 2 1/4 ounces |
| Water, hot | 18 fluid ounces |
| Unsalted butter | 3 ounces |
| Shallots, minced | 4 ounces |
| Curry powder | 1/8 teaspoon |
| Brandy | 3 tablespoons |
| Dry white wine | 18 fluid ounces |
| Heavy cream | 30 fluid ounces |
| English mustard powder (such as Colman's), dissolved in a little water | 2 tablespoons |
| Prepared whole grain mustard | 3 ounces |
| Salt, to taste | |
| Pepper, to taste |
Methods/steps
- Combine the Fumet de Poisson Gold® with the hot water, stirring to dissolve. Set aside.
- 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 English 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.
