Mustard Sauce for Poached Fowl or Fish from Tony Bilson's Recipe Book by Tony Bilson
Soften the mirepoix and shallots in 50 g of the butter, add the vinegar and white wine, bring to the boil and reduce to one-third of its original volume. Add the stock and further reduce by half. A...
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Ingredients
- ½ tbl English mustard
- salt
- pepper
- 300 ml chicken stock or fish stock
- 150 ml crème fraîche
- 2 tbl moutarde en grain
- 3 shallots, finely chopped
- 100 g butter
- 2 tbl white wine vinegar
- 100 ml semillon
- 100 g mirepoix
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