Sauce normande: Difference between revisions
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|title=Sauce normande, Egg recipe | |title=Sauce normande, Egg recipe | ||
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|keywords= | |keywords=#fish #butter #mushroom #saucenormande #eggyolks #liquor #singlecream #cream #fumet #sauce #sieve | ||
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|description=This sauce is a member of the Sauce veloute family | |description=This sauce is a member of the Sauce veloute family | ||
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This [[Sauce|sauce]] is a member of the [[Sauce velouté]] family. | |||
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|TotalCalories = 711 | |TotalCalories = 711 | ||
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|PrepTime = 5 minutes + time for making the velouté and the fumet | |PrepTime = 5 minutes + time for making the velouté and the fumet | ||
|CookTime = 10 minutes + time for making the velouté and the fumet | |CookTime = 10 minutes + time for making the velouté and the fumet | ||
|Image = [[Image:Velouté de | |Image = [[Image:Velouté de mousseronII.jpg|thumb|middle|none|alt=Electus]] | ||
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<span class="review"> <span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Seafood sauce</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span> | |||
<span class="reviewDesc">Especially good with basa</span> | |||
<span class="reviewAuthor"> [[User:Klapaucius|Klapaucius]] </span></span> | |||
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[[Category:Boiled or simmered]] | [[Category:Boiled or simmered]] | ||
[[Category:Unusual recipes]] | [[Category:Unusual recipes]] | ||
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/fish|#fish]] [[Special:Search/butter|#butter]] [[Special:Search/mushroom|#mushroom]] [[Special:Search/saucenormande|#saucenormande]] [[Special:Search/eggyolks|#eggyolks]] [[Special:Search/liquor|#liquor]] [[Special:Search/singlecream|#singlecream]] [[Special:Search/cream|#cream]] [[Special:Search/fumet|#fumet]] [[Special:Search/sauce|#sauce]] [[Special:Search/sieve|#sieve]] | |||
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Latest revision as of 08:23, 14 April 2024
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
Serving suggestions
Serve with any fish.
Recipe source
- Larousse Gastronomique (1961)
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#fish #butter #mushroom #saucenormande #eggyolks #liquor #singlecream #cream #fumet #sauce #sieve