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Sauce Normande
- Difficulty
Easy
By Alastair Little and Richard Whittington
Published 1998
This goes brilliantly with any firm-fleshed white fish.
Ingredients
85 g 3 oz 85 g 3
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
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