Butter-Based Sauce Normande

Preparation info

  • Difficulty

    Easy

Appears in

Sauces

By James Peterson

Published 1991

  • About

Method

Reduce 2 parts fish velouté, 1 part clam or mussel cooking liquid, 1 part mushroom cooking liquid, and 1 part heavy cream until the mixture has the consistency you want for the finished sauce. Whisk in 2 parts butter. Season with salt and pepper.