Mustard Watercress Sauce

1. 1

   In a saucepan cook the shallot in the butter over moderately low heat, stirring, until it is softened, add the wine, and boil the mixture until the wine is almost evaporated.

2. 2

   Remove the pan from the heat and whisk in the sour cream, the mustards, the watercress, the water, and salt and pepper to taste.

3. 3

   Serve the sauce at room temperature with poached fish or steamed or grilled vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.