Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes about 2 cups
Ingredients
1/4 cup minced shallots
2 tablespoons unsalted butter
1/4 cup dry white wine
1 cup sour cream
3 tablespoons coarse-grained mustard
2 tablespoons Dijon-style mustard
1 cup finely chopped watercress
1/3 cup hot water
Preparation
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. Remove the pan from the heat and whisk in the sour cream, the mustards, the watercress, the water, and salt and pepper to taste. Serve the sauce at room temperature with poached fish or steamed or grilled vegetables.
