Normande sauce

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Moules Normandes: steamed mussels in Normande sauce with celery, leeks, mushrooms, potatoes and bacon

Normande sauce, also referred to as Normandy sauce and sauce Normande, is a culinary sauce prepared with velouté, fish velouté or fish stock, cream, butter and egg yolk as primary ingredients.[1][2][3][4] Some versions may be prepared using both fish velouté and fish stock.[4] Some may be prepared simply using a velouté base and the addition of cream, which are cooked together.[3] Cider or dry white wine may also be used as primary ingredients.[5]

Some versions may use mushrooms[4] or mushroom ketchup in its preparation.[6] Additional ingredients may include fish liquor (fish sauce), oyster liquor, mushroom liquor and lemon juice.[7][8] Seasonings may include cayenne pepper, black pepper and salt.[1] Some versions may be strained prior to use.[7] The sauce may be used with seafood dishes, fettuccine dishes and on vegetables.

Dishes with Normande sauce[edit]

It may be served with seafood dishes such as those prepared with shellfish and fish.[2][3] A 1911 recipe from Minneapolis, Minnesota uses the sauce as a garnish upon a molded fish dish.[1] Sole Normande is a dish prepared using sole that is topped with Normande sauce.[4]

It is sometimes used with fettuccine dishes, such as chicken fettuccine.[9] It may also be served on vegetables to add flavor, such as asparagus, cauliflower, green peas, carrots and celery.[10]

See also[edit]

References[edit]

  1. ^ a b c Ramblers' Club (Minneapolis, Minn.) (1911). Club Woman's Cook Book. M.A. Donohue & Company, printers. p. 24.
  2. ^ a b Sinclair, Charles Gordon (1998). International Dictionary of Food and Cooking. Taylor & Francis. p. 373. ISBN 1579580572.
  3. ^ a b c Pomiane, Edouard de (1994). French Cooking in Ten Minutes. Macmillan. pp. 40–41. ISBN 086547480X.
  4. ^ a b c d Sokolov, Raymond A. (1976). The Saucier's Apprentice. Knopf. pp. 152–154. ISBN 0394489209.
  5. ^ Grigson, Jane (2010). Charcuterie and French Pork Cookery. Casemate Publishers. pp. 54–55. ISBN 1908117931.
  6. ^ Reed, Myrtle (2012). How to Cook Fish. Tredition. ISBN 3847211749.
  7. ^ a b Senn, Charles (2008). The Book of Sauces. Applewood Books. p. 72. ISBN 1429012544.
  8. ^ Escoffier, Auguste (1969). The Escoffier Cook Book. Crown. pp. 41–42. ISBN 0517506629.
  9. ^ Dragicevich, Peter (2010). Brittany and Normandy. Lonely Planet. p. 201. ISBN 1741042380.
  10. ^ Crockett, Pam (2012). Wheat Cookin' Made Easy. Familius. ISBN 1938301498.
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