Normande Sauce Recipe
A great classic sauce for seafood and veggies.
Servings: 4 people
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.