There are two approaches to preparing sauce Normande with egg yolks. The first is to combine the ingredients and cook gently over the stove, as when making a crème anglaise or sauce allemande, until the sauce thickens: Bring to a simmer
return the mixture to the pan, and cook gently while stirring until the sauce thickens (C).
Season with salt and pepper.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.