How to Make Classic Normandy Sauce for Seafood Dishes

How to Make Restaurant Quality Normandy (Normande) Sauce

Normandy is a coastal region of northwest France, just south of the English Channel. Normandy is a gastronomic paradise and where Normandy sauce originated. A marriage made in heaven of the rich bounties of the land and the sea.

The two 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.

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Normande Sauce Recipe

A great classic sauce for seafood and veggies.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Sauces

Cuisine: French

Keyword: sauce

Servings: 4 people

Ingredients

• 1 cup fish stock
• 3 tablespoons mushroom stems chopped
• 1 cup fish Veloute sauce
• 4 tablespoons butter
• salt and pepper to taste

US Customary - Metric

Instructions

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