Derivatives of Fish Velouté and Sauce Normande

Many of the classic fish sauces are based on either fish velouté or sauce Normande. Most of these variations are prepared by making an infusion of basic flavors, adding fish velouté or sauce Normande as a sauce base and thickener, sometimes reducing the mixture (unless an egg yolk–thickened version is used), and then enriching it with cream, butter, or egg yolks or combinations of two or three.

These derivative sauces are often a simple matter of finishing a sauce Normande with additional flavorings.