Normandy Sauce Recipe
A classic Normandy-style sauce, perfect for fish and seafood, features sautéed mushrooms and is enriched with egg yolks and heavy cream.
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Instructions
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Sauté mushrooms in 1 tablespoon melted butter in a saucepan for 5 minutes until soft.
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Incorporate velouté and fish stock, bring to a boil, then reduce at a simmer by one-third.
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Prepare a liaison by beating cream and egg yolks in a bowl until smooth.
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Slowly whisk one cup of the hot velouté into the liaison to temper the eggs.
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Gradually whisk the tempered liaison back into the main velouté mixture.
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Heat the sauce to a gentle simmer briefly, ensuring it does not boil.
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Strain the sauce, then stir in the remaining butter and serve.