Normandy Sauce Recipe
The Normandy Sauce is a classical sauce for fish and seafood made by flavoring a fish velouté
with chopped mushrooms and then thickening it with a mixture of egg yolks and heavy cream called a liaison
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
- 1 quart fish velouté
- ½ cup fish stock
- 1 cup chopped mushrooms
- 1 cup heavy cream
- 4 egg yolks
- 3 Tbsp butter
- In a heavy-bottomed saucepan, melt 1 Tbsp of butter and sauté the mushrooms until soft, about 5 minutes.
- Add the velouté and the fish stock to the mushrooms. Bring to a boil, then lower heat to a simmer and reduce by about one-third.
- In a stainless steel or glass bowl, beat together the cream and egg yolks until smooth.This egg-cream mixture is called a liaison.
- Slowly add about a cup of the hot velouté into the liaison, whisking constantly so that the egg yolks don't curdle from the heat.
- Now gradually whisk the warm liaison back into the velouté.
- Bring the sauce back to a gentle simmer for just a moment, but don't let it boil.
- Strain, swirl in the remaining butter and serve right away.
Makes about 1 quart of Normandy Sauce.