Modern Sauce Normande
Preparation info
Difficulty
Easy
yield:
5 cups
Appears in
Sauces
Published 1991
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 | ||
| mussel or clam cooking liquid | ||
| mushroom cooking liquid (see Mushroom Essence) | ||
| heavy cream | ||
| egg yolks (preferably stabilized; see egg yolk–Based Sauce Normande (crème anglaise method)) | ||
| butter | ||
| salt and pepper | to taste | to taste |
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.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.