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.
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]