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Sauce Normande

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About
Sauce Normande is one of the most important of the classic fish sauces because it is full flavored, making it good as is as well as adaptable to variation. The classic version uses mussel cooking liquid, but other shellfish cooking liquids, such as those from clams or cockles (but not that from oysters), can be used with excellent results.
Because Sauce Normande contains so many of the elements of modern fish sauces, it is useful to examine the sauce in detail, with an eye to possible variations and modifications.

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