Norman sauce

Normandy sauce ( French sauce normande ) is a heavily spiced, lightly thickened sauce from the Normandy cuisine . It is mainly served with fish , in a variant also with meat and vegetables .

origin

To prepare Norman sauce for fish, a velvet sauce is first made from light roux and a fish stock cooked with onions or shallots , thyme , bay leaves , salt , pepper and cider . This sauce is complemented with mushroom stock (broth made from mushrooms ), oyster water (in which oysters were cooked) and lemon juice . After passing through , the egg yolks , cream and butter are whipped in until a smooth cream is formed. Depending on the recipe, onions, herbs, cider, oyster water and lemon juice are also left out, which makes the sauce milder.

For the simpler version of meat and vegetables, onions or shallots are finely chopped in butter, sautéed golden yellow, processed with flour and other butter to a light roux and cooked with cider. Then butter is added and seasoned with nutmeg or cinnamon , salt and pepper. Finally, cream and lemon juice are added.