Normande sauce

Normande Sauce

The Normande Sauce is a classic French sauce, named after the Normandy region in France, which is renowned for its production of cream, butter, and apples. This sauce is typically served with fish and seafood dishes.

Ingredients

The primary ingredients of Normande Sauce include:

• Fish stock
• White wine
• Mushrooms
• Cream
• Butter
• Flour

Preparation

The Normande Sauce is prepared by first reducing the fish stock and white wine. Mushrooms are then added and the mixture is further reduced. A roux is prepared separately by cooking flour and butter together until they form a smooth paste. The roux is then added to the reduced mixture and cooked until it thickens. Finally, cream is added to the sauce and it is simmered until it reaches the desired consistency.

Variations

There are several variations of the Normande Sauce. Some recipes may include cider instead of white wine, reflecting the apple-growing heritage of the Normandy region. Other variations may include the addition of oysters or other seafood.

Serving Suggestions

Normande Sauce is traditionally served with fish and seafood dishes. It pairs particularly well with sole, halibut, and lobster. It can also be used as a base for other sauces or as a component in seafood stews and casseroles.

See Also

• Beurre Blanc
• Hollandaise Sauce
• Béchamel Sauce

References

• Escoffier, A. (1903). Le Guide Culinaire. Paris: Flammarion.
• Larousse Gastronomique (2001). Paris: Larousse.

External Links

• Normande Sauce Recipe on Food Network
• Normande Sauce Recipe on BBC Food