You are here

Sauce Normande

Western.Chefs's picture
Ingredients
  Butter/Margarine 3 Tablespoon
  Mushrooms 1⁄2 Pound, washed and sliced
  All purpose flour 3 Tablespoon
  Fish stock 1 Cup (16 tbs) (reserved)
  Dry white wine/Cider 1⁄2 Cup (8 tbs)
  Egg yolks 2 , slightly beaten
  Heavy cream 1⁄2 Cup (8 tbs)
Directions

MAKING
1. In a saucepan, melt butter.
2. Add mushrooms, and saute for 5 minutes. Stir in between occasionally.
3. Remove pan from heat. Add flour to pan and mix until smooth.
4. Add reserved fish stock and wine.
5. Place the pan over heat, and cook over medium heat till the mixture boils. Stir constantly so that the ingredients do not stick.
7. Reduce heat and simmer for 3 minutes.
8. In medium bowl, combine egg yolks and cream. Using a spoon mix well.
9. Add hot mushroom mixture. Stir. Pour the ingredients back to saucepan. Cook for several minutes till the mixture thickens.
10. Add shrimp. Boil again.
12. Reduce heat. Simmer for 2 -3 minutes till the shrimps are tender.
13. Drain excess liquid.

SERVING
14. Serve Sauce Normande hot or cold.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
French
Method: 
Simmering
Dish: 
Sauce
Ingredient: 
Mushroom
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

Rate It

Your rating: None
4.0775
Average: 4.1 (20 votes)