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Normande Sauce Recipe
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Sauces
Ingredients
1
cup
fish stock
3
tablespoons
mushrooms stems
chopped
1
cup
fish Velouté
½
cup
heavy cream
4
tablespoons
butter
Salt & Pepper to taste
Instructions
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.