Sauce Normande

Preparation info
  • Makes

    600 ml

    • Difficulty


    • Ready in

      10 min

Appears in
The Cooking of Normandy

By Jane Grigson

Published 1987

  • About

Today’s version of a very grand sauce is subtly different every time you make it, because the juices from cooking the varying garnishes are added to it. Should you be using prawns or shrimps, boil up their shells with some water or fish stock, whizz the whole thing in the processor and strain off the liquid through a cloth: it can go into the sauce as well.