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|
|mussel or clam cooking liquid|
|mushroom cooking liquid (see Mushroom Essence)|
|egg yolks (preferably stabilized; see egg yolk–Based Sauce Normande (crème anglaise method))|
|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.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.