Mustard sauce
Print RecipeIngredients
- 400 ml fish fumet
- 200 ml single cream
- 30 g chilled butter
- 1 tbsp mustard seeds
- Yuzu juice, to taste
Instructions
1
Pour the fish fumet into a saucepan.
2
Reduce by half.
3
Add the cream and reduce by half again.
4
Remove from the heat and add the chilled butter and mustard seeds.
5
Add a dash of yuzu juice to bring out the flavour.