Cream-Based Sauce Normande

Preparation info

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By James Peterson

Published 1991

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Reduce 2 parts fish stock (1 cup/250 milliliters), 1 part mushroom cooking liquid (½ cup/125 milliliters), and 1 part mussel or clam cooking liquid (½ cup/125 milliliters) to the desired thickness. Add 4 parts (2 cups/500 milliliters) heavy cream and reduce again to the desired thickness. Finish with ¼ part (2 tablespoons/30 milliliters) butter. Season with salt and pepper.