Sauce normande

From Cookipedia


Sauce normande
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:Average difficulty
Recipe author:Chef
First published:1st April 2013

This sauce is a member of the Sauce velouté family.


Ingredients

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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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