Sauce normande
From Cookipedia
This sauce is a member of the Sauce velouté family.
| Sauce normande | |
|---|---|
 |
| Velouté de mousseron | |
| Servings: | Servings: 10 - Makes about 380ml |
| Calories per serving: | 71 |
| Ready in: | 15 minutes + time for making the velouté and the fumet |
| Prep. time: | 5 minutes + time for making the velouté and the fumet |
| Cook time: | 10 minutes + time for making the velouté and the fumet |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 1st April 2013 |
|
Best recipe reviewSeafood sauce 5/5 Especially good with basa |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 240ml fish based Sauce velouté
- 120ml fish fumet
- 60ml mushroom cooking liquor
- 2 egg yolks, beaten
- 2 tablespoons single cream
- 50g butter
- 3 tablespoons single cream to finish
Method
- Pour the Sauce velouté, fish fumet and mushroom liquor into a saucepan and reduce by one third over a good heat.
- Mix the egg yolks with the cream and add to the pan.
- Heat through and finish off with the 3 tablespoons cream and the butter.
- Strain through a sieve.
Serving suggestions
Serve with any fish.
Recipe source
- Larousse Gastronomique (1961)
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