There’s this old wives’ tale about mustard sauce being too strong for delicate fish dishes. The following recipe puts a lie to that old tidbit. Mustard sauce, if done correctly, can be as fine and smooth as the best velvet sauce. Simply, you just have to be careful in the amount of mustard you put in it.
As noted, the following recipe makes a great sauce for broiled or baked fish, be it fish fillets, fish steaks or a whole fish. Also, it’s quite easy to make. No fuss, no bother. It’s perfect for a good seafood dinner. By the way, you can also use the sauce for vegetables or even by itself over rice or pasta. The possibilities are endless.
2 tablespoons butter
3 tablespoons finely chopped shallots
¼ cup dry white wine
1 tablespoon mustard, preferably Dijon
½ cup heavy cream
- Melt butter over medium heat in a small saucepan and add shallots, stirring briefly until wilted.
- Add wine and cook about 30 seconds, stirring. Add mustard and stir.
- Add cream and bring to a boil. Cook down over relatively high heat about 3 minutes or until reduced to about ¾ cup
Yield: About ¾ cup.