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.
Note: To prepare this recipe, you’ll need to prepare Velouté sauce.
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
- 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.