Modern Sauce Normande

Preparation info

  • Difficulty


  • yield:

    5 cups

Appears in


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.


modern Fish Velouté 2 cups 500 ml
mussel or clam cooking liquid 1 cup 250 ml
mushroom cooking liquid (see Mushroom Essence) 1 cup 250 ml
heavy cream ½ cup 125 ml
egg yolks (preferably stabilized; see egg yolk–Based Sauce Normande (crème anglaise method)) 4 4
butter 4 oz 125 g
salt and pepper to taste to taste


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.