Normande Sauce Recipe

September 19, 2019 0 Comments

Normande Sauce Recipe

How to Make Restaurant Quality Normande Sauce

Normandy is a coastal region of north-west France, just south of the English Channel. Normandy is a gastronomic paradise. A marriage made in heaven of the rich bounties of the land and the sea.

The two most archetypal ingredients of Norman cuisine are apples and dairy products. Normandy’s cows produce unctuous cream and butter.

This sauce, which incorporates both, is quite versatile and can be used as the base for many other sauces. Best served with fish and shellfish.

Normande Sauce Recipe

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Serving Size: Serves 6

Normande Sauce Recipe


1 cup fish stock

3 tablespoons mushrooms stems, chopped

1 cup fish Velouté

½ cup heavy cream

4 tablespoons butter

Salt & Pepper to taste

How To Prepare At Home

In a medium sized saucepan, combine the fish stock with mushrooms and simmer over medium-high heat until reduced by half.

Add the Velouté and cream and again reduce by half while constantly stirring.

Remove the pan from heat and whisk in the butter one tablespoon at a time until the sauce reaches the desired consistency.

Season with salt and pepper. Strain the sauce and serve.

Last modified on Wed 9 October 2019 1:45 pm

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