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Normande sauce, also referred to as Normandy sauce and sauce Normande, is a culinary sauce prepared with Velouté sauce, velouté, fish velouté or Fish stock (food), fish stock, cream, butter and egg yolk as primary ingredients. Some versions may be prepared using both fish velouté and fish stock. Some may be prepared simply using a velouté base and the addition of cream, which are cooked together. Cider or dry white wine may also be used as primary ingredients.
Some versions may use mushrooms or mushroom ketchup in its preparation. Additional ingredients may include fish liquor (fish sauce), oyster liquor, mushroom liquor and lemon juice. Seasonings may include cayenne pepper, black pepper and salt. Some versions may be strained prior to use. The sauce may be used with seafood dishes, fettuccine dishes and on vegetables.
Normande sauce, also referred to as Normandy sauce and sauce Normande, is a culinary sauce prepared with Velouté sauce, velouté, fish velouté or Fish stock (food), fish stock, cream, butter and egg yolk as primary ingredients. Some versions may be prepared using both fish velouté and fish stock. Some may be prepared simply using a velouté base and the addition of cream, which are cooked together. Cider or dry white wine may also be used as primary ingredients.
Some versions may use mushrooms or mushroom ketchup in its preparation. Additional ingredients may include fish liquor (fish sauce), oyster liquor, mushroom liquor and lemon juice. Seasonings may include cayenne pepper, black pepper and salt. Some versions may be strained prior to use. The sauce may be used with seafood dishes, fettuccine dishes and on vegetables.
Dishes with Normande sauce
It may be served with seafood dishes such as those prepared with shellfish and fish. A 1911 recipe from Minneapolis, Minnesota uses the sauce as a garnish upon a molded fish dish. Sole Normande is a dish prepared using Sole (fish), sole that is topped with Normande sauce. It is sometimes used with fettuccine dishes, such as chicken fettuccine. It may also be served on vegetables to add flavor, such as asparagus, cauliflower, green peas, carrots and celery.See also
* List of sauces * Normandy *References
{{reflist, refs= {{cite book , url=https://books.google.com/books?id=fnveo8cyxKkC&pg=PA373 , title=International Dictionary of Food and Cooking , publisher=Taylor & Francis , author=Sinclair, Charles Gordon , year=1998 , pages=373 , isbn=1579580572 {{cite book , url=https://books.google.com/books?id=ZAOcOO_wru0C&pg=PA40 , title=French Cooking in Ten Minutes , publisher=Macmillan , author=Pomiane, Edouard de , year=1994 , pages=40–41 , isbn=086547480X {{cite book , url=https://books.google.com/books?id=3lLH4kxZB00C&pg=PT37 , title=How to Cook Fish , publisher=Tredition , author=Reed, Myrtle , year=2012 , isbn=3847211749 {{cite book , url=https://books.google.com/books?id=hp82Ay9c-wMC&pg=PA72 , title=The Book of Sauces , publisher=Applewood Books , author=Senn, Charles , year=2008 , pages=72 , isbn=1429012544 {{cite book , url=https://books.google.com/books?id=OO7NVyLhiSYC&pg=PA41 , title=The Escoffier Cook Book , publisher=Crown , author=Escoffier, Auguste , year=1969 , pages=41–42 , isbn=0517506629 {{cite book , url=https://books.google.com/books?id=egkZAAAAYAAJ&pg=PA24 , title=Club Woman's Cook Book , publisher=M.A. Donohue & Company, printers , author=Ramblers' Club (Minneapolis, Minn.) , year=1911 , pages=24 {{cite book , url=https://books.google.com/books?id=xjneSH1_tBgC&pg=RA2-PA6 , title=Wheat Cookin' Made Easy , publisher=Familius , author=Crockett, Pam , year=2012 , isbn=1938301498 {{cite book , url=https://books.google.com/books?id=AwgnmMTOgTAC&pg=PA201 , title=Brittany and Normandy , publisher=Lonely Planet , author=Dragicevich, Peter , year=2010 , pages=201 , isbn=1741042380 https://books.google.com/books?id=5F-NZB2TfpsC&pg=PA152 {{cite book , url=https://books.google.com/books?id=5F-NZB2TfpsC&pg=PA152 , title=The Saucier's Apprentice , publisher=Knopf , author=Sokolov, Raymond A. , year=1976 , pages=152–154 , isbn=0394489209 {{cite book , url=https://books.google.com/books?id=HC0SvACd1rEC&pg=PA54 , title=Charcuterie and French Pork Cookery , publisher=Casemate Publishers , author=Grigson, Jane , year=2010 , pages=54–55 , isbn=1908117931 Sauces