Sauce Normande

Cider and Cream Sauce

Preparation info

  • Makes

    750 ml

    of sauce
    • Difficulty


Appears in

French Regional Cooking

By Anne Willan

Published 1981

  • About

Serve this sauce with meats and with typical Norman vegetables like cauliflower, salsify, leeks, carrots and celeriac/celery root. Sauce Normande is also made to serve with fish, using the liquid (wine, cider or fish stock) in which the fish was cooked.


100 g butter oz
1 onion, thinly sliced
30 g flour 1 oz
500 ml dry cider or white wine 18 fl oz
salt and pepper
pinch of grated nutmeg
250 ml double cream or crème fraîche* 9 fl oz
a few drops of lemon juice


    Melt a tablespoon of the butter in a pot, add the onion and brown lightly over a low fire. Add half the remaining butter and mix well. Stir in the flour and continue to cook over a low fire, stirring, until the mixture foams. Whisk in the cider and bring to a boil. Season with salt, pepper and nutmeg and simmer for 7-8 minutes or until the sauce lightly coats a spoon. Stir in the cream and bring the sauce back almost to a boil. Remove the pan from the heat and whisk in the remaining butter, a piece at a time. Add a few drops of lemon juice and taste for seasoning. Don’t reheat the sauce or the butter will separate.