Cream-Based Sauce Normande

Preparation info

  • Difficulty

    Easy

Appears in

Sauces

By James Peterson

Published 1991

  • About

Method

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.