Sauce Normande

Name: Sauce Normande
Yield: Makes About 850 ml / 1 ½ pints
Cuisine: United Kingdom
Ingredients: salt and pepper; freshly grated nutmeg, to taste; 300 ml/ ½ pint crème fraîche; 85 g/ 3 oz unsalted butter; 85 g/ 3 oz onion, diced; 30 g/ 1 oz flour; 600 ml/ 1 pint dry cider; ½ tablespoon lemon juice

Preparation info

Difficulty
Easy

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

This goes brilliantly with any firm-fleshed white fish.

Ingredients

85 g/ 3 oz unsalted butter
85 g/ 3

Europe
United Kingdom
Sauce
Vegetarian

Method

Melt one-third of the butter in a heavy-based pan and sauté the diced onion in it, stirring until it becomes translucent.

Add another third of the butter and stir in the flour. Cook, stirring, over a low heat for 2 minutes.

Whisk in the cider and bring quickly to a boil. Lower to a simmer, season with salt, pepper and grated nutmeg, and cook for 10 minutes.

Add the crème