Modern Sauce Normande

Name: Modern Sauce Normande
Yield: yield: 5 cups (1.25 liters)
Cuisine: France
Ingredients: modern fish velouté; mussel cooking liquid; cooking liquid; mushroom cooking liquid; heavy cream; mushroom essence; salt; butter; egg yolks; egg yolk–based sauce normande (crème anglaise method); pepper

Preparation info

yield:
5 cups

Difficulty
Easy

Appears in

Sauces

By James Peterson

Published 1991

About

A modern sauce Normande is based on modern fish velouté, fish stock that has been thickened with hydrocolloids such as xanthan gum, guar gum, and/or lambda carrageenan. Cream is added to the sauce and it is thickened in the classic way, with egg yolks.

Ingredients

modern Fish Velouté

Europe
France
Sauce
Pescatarian
Gluten-free
Mediterranean
Normandy

Method

Combine the velouté, mussel cooking liquid, mushroom cooking liquid, and cream and bring to a simmer. Whisk together the egg yolks and whisk in half the hot liquid. Whisk thoroughly and return to the stove over low heat. Stir until thickened in the manner of a crème anglaise. Whisk in the butter. Season with salt and pepper.