Sauce Saint-Malo (Mustard and Shallot Sauce for Grilled Sea Fish)

Ingredients

• 1/2 litre sauce Vin blanc
• 1 spoonful shallots
• 1/2 spoonful mustard
• a thread of anchovy essence

Instructions

1. Prepare 1/2 litre of sauce Vin blanc by one of the ways indicated in the source.
2. Add 1 spoonful of finely chopped shallots cooked down in white wine, or preferably 30 grammes of Beurre d'échalotes.
3. Add 1/2 spoonful of mustard and a thread of anchovy essence. Makes 5 décilitres.