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Sauce Normande

chef.tim.lee's picture
Ingredients
  Butter 2 Tablespoon
  All purpose flour 1 Teaspoon
  Fish cooking liquid/Liquid from cooking shellfish /bottled clam juice 1 Cup (16 tbs)
  Egg yolks 2 , slightly beaten
  Heavy cream 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1.Heat butter until melted.
2.Put flour in it and stir to make a brown roux.
3.Slowly, add liquid and let the mixture cook for sometime on low flame.
4.Put egg yolks and cream into it and stir well.
5.Let the mixture boil.
6.Once done, turn off te flame and add a sprinkling of salt and pepper.

SERVING
7.Serve with meats.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Method: 
Boiled
Dish: 
Sauce
Ingredient: 
Butter
Interest: 
Gourmet
Cook Time: 
30 Minutes

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