Name: Sauce Normande (Cider and Cream Sauce)
Yield: Makes 750 ml/1⅓ pt of sauce
Cuisine: France
Ingredients: salt; white wine; dry cider; flour; cream; nutmeg; pepper; butter; onion; lemon juice; crème fraîche

Preparation info

Makes
750 ml
of sauce

Difficulty
Easy

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.

Ingredients

100 g

butter

Europe
France
Sauce
Mediterranean
Vegetarian
Normandy

Method

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 nutme

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