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Categories:
shallots sherry vinegar white wine fish broth heavy cream butter salt freshly ground pepper coarse parsley
Viewed: 24 - Published at: 7 years agoIngredients
- 3 Tbsp. finely chopped shallots
- 2 Tbsp. sherry vinegar
- 1/4 c. dry white wine
- 1/2 c. fish broth or bottled clam juice
- 1/2 c. heavy cream
- 3 Tbsp. butter
- salt to taste, if desired
- freshly ground pepper to taste
- 1 Tbsp. coarse or Meaux mustard
- 1/4 c. finely chopped parsley
Method
- Combine the shallots, vinegar and wine in a saucepan and bring to a boil.
- Cook until reduced by half.
- Add the broth and cream and bring to a boil.
- Cook at a rolling boil about 45 seconds. Swirl in the butter.
- Add the salt and pepper and stir in the mustard and parsley.
- Yields about 3/4 cup.
