---------- Recipe via Meal-Master (tm) v8.02
  
       Title: MUSTARD SAUCE
  Categories: Sauces, Seafood
       Yield: 1 servings
  
       1 c  Champagne or white wine
       2    Anchovy fillets
            - roughly chopped
       2 tb Finely minced shallots
       3 tb Dijon mustard
     1/3 c  Whipping cream
       1 tb Butter
  
   The tang of Dijon mustard and the smoothness of whipping cream combine with
   the light flavor of champagne or white wine to make this a wonderful, easy
   sauce for fish.
   COMBINE THE BROTH, anchovies, shallots and mustard in a small saucepan over
   medium heat on the stove. Bring to a boil and cook until liquid reduces by
   about 1/3 and begins to thicken. Add the cream and continue to cook until
   the mixture becomes saucelike and is thick enough to coat the back of a
   spoon. Remove from the heat and whisk in the butter. Serve immediately or
   keep warm in a water bath.
   Makes 1 Cup
  
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