Sauce normande

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 review Seafood sauce 5/5 Especially good with basa Klapaucius

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

1. Pour the Sauce velouté, fish fumet and mushroom liquor into a saucepan and reduce by one third over a good heat.
2. Mix the egg yolks with the cream and add to the pan.
3. Heat through and finish off with the 3 tablespoons cream and the butter.
4. Strain through a sieve.

Serving suggestions

Serve with any fish.

Recipe source

• Larousse Gastronomique (1961)

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