Mustard and White Wine Sauce

By on August 27, 2000

Mustard and white wine makes a classic sauce for fish. Try this delicious sauce with any poached or braised firm fleshed fish.

Mustard and White Wine Sauce
 
Cook time
Total time
 
Mustard and white wine makes a classic sauce for fish. Try this delicious sauce with any poached or braised firm fleshed fish.
Author:
Recipe type: Sauce
Serves: 4
Ingredients
  • 2 tbs butter
  • 23/4 oz button mushrooms, thinly sliced
  • ⅛ lb shallots, finely chopped
  • pinch of curry powder
  • 1 tbs cognac
  • ¾ cup dry white wine
  • ¾oz Fumet de Poisson Gold® (More Than Gourmet fish stock) diluted with ¾ cup hot water***
  • 11/4 tbs cream
  • 1 tsp English mustard powder dissolved in a little water
  • 2 tbs wholegrain mustard
  • salt and freshly ground pepper
Instructions
  1. In a saucepan melt the butter, add the mushrooms and shallots and sweat for 1 min.
  2. Stir in the curry powder and add the cognac and wine. Bring to the boil, and reduce the liquid by one-third.
  3. Pour in the diluted fish stock, simmer for 5 minutes, then add the cream and the English Mustard.
  4. Cook until the sauce is thick enough to coat the back of a spoon.
  5. Season to taste with salt and pepper and pass the sauce through a wire-mesh conical strainer. Stir in the wholegrain mustard and serve.

***These items are all available through the Club Sauce Website Store if they cannot be found at your local gourmet shop.

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