Normande sauce, also referred to as Normandy sauce and sauce Normande, is a culinary

sauce In cooking, a sauce is a liquid, cream, or semi- solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavour, texture, and visual appeal to a dish. ''Sauce'' is a French wor ...

prepared with velouté, fish velouté or fish stock, cream, butter and

egg yolk Among animals which produce eggs, the yolk (; also known as the vitellus) is the nutrient-bearing portion of the egg whose primary function is to supply food for the development of the embryo. Some types of egg contain no yolk, for example bec ...

as primary ingredients. Some versions may be prepared using both fish velouté and fish stock. Some may be prepared simply using a velouté base and the addition of cream, which are cooked together. Cider or dry

white wine White wine is a wine that is Fermentation in winemaking, fermented without undergoing the process of Maceration (wine), maceration, which involves prolonged contact between the juice with the grape skins, seeds, and pulp. The wine color, colou ...

may also be used as primary ingredients. Some versions may use mushrooms or

mushroom ketchup Mushroom ketchup is a style of ketchup that is prepared with Edible mushroom, mushrooms as its primary ingredient. Originally, ketchup in the United Kingdom was prepared with mushrooms as a primary ingredient, instead of tomato, the main ingredie ...

in its preparation. Additional ingredients may include fish liquor (

fish sauce Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, L ...

), oyster liquor, mushroom liquor and lemon juice. Seasonings may include

cayenne pepper The cayenne pepper is a type of ''Capsicum annuum''. It is usually a hot chili pepper used to flavor dishes. Cayenne peppers are a group of tapering, 10 to 25 cm long, generally skinny, mostly red-colored peppers, often with a curved ti ...

black pepper Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit (the peppercorn), which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diameter ...

and salt. Some versions may be strained prior to use. The sauce may be used with seafood dishes,

fettuccine Fettuccine is a type of pasta popular in Roman cuisine. It is descended from the extremely thin of the Renaissance, but is a flat, thick pasta traditionally made of egg and flour (usually one egg for every of flour). At about , it is wider an ...

dishes and on vegetables.

Dishes with Normande sauce

It may be served with

seafood Seafood is any form of Marine life, sea life regarded as food by humans, prominently including Fish as food, fish and shellfish. Shellfish include various species of Mollusca, molluscs (e.g., bivalve molluscs such as clams, oysters, and mussel ...

dishes such as those prepared with shellfish and fish. A 1911 recipe from Minneapolis, Minnesota uses the sauce as a garnish upon a molded fish dish. Sole Normande is a dish prepared using sole that is topped with Normande sauce. It is sometimes used with fettuccine dishes, such as chicken fettuccine. It may also be served on vegetables to add flavor, such as asparagus, cauliflower, green peas, carrots and celery.

References

{{reflist, refs= {{cite book , url=https://books.google.com/books?id=fnveo8cyxKkC&pg=PA373 , title=International Dictionary of Food and Cooking , publisher=Taylor & Francis , author=Sinclair, Charles Gordon , year=1998 , pages=373 , isbn=1579580572 {{cite book , url=https://books.google.com/books?id=ZAOcOO_wru0C&pg=PA40 , title=French Cooking in Ten Minutes , publisher=Macmillan , author=Pomiane, Edouard de , year=1994 , pages=40–41 , isbn=086547480X {{cite book , url=https://books.google.com/books?id=3lLH4kxZB00C&pg=PT37 , title=How to Cook Fish , publisher=Tredition , author=Reed, Myrtle , year=2012 , isbn=3847211749 {{cite book , url=https://books.google.com/books?id=hp82Ay9c-wMC&pg=PA72 , title=The Book of Sauces , publisher=Applewood Books , author=Senn, Charles , year=2008 , pages=72 , isbn=1429012544 {{cite book , url=https://books.google.com/books?id=OO7NVyLhiSYC&pg=PA41 , title=The Escoffier Cook Book , publisher=Crown , author=Escoffier, Auguste , year=1969 , pages=41–42 , isbn=0517506629 {{cite book , url=https://books.google.com/books?id=egkZAAAAYAAJ&pg=PA24 , title=Club Woman's Cook Book , publisher=M.A. Donohue & Company, printers , author=Ramblers' Club (Minneapolis, Minn.) , year=1911 , pages=24 {{cite book , url=https://books.google.com/books?id=xjneSH1_tBgC&pg=RA2-PA6 , title=Wheat Cookin' Made Easy , publisher=Familius , author=Crockett, Pam , year=2012 , isbn=1938301498 {{cite book , url=https://books.google.com/books?id=AwgnmMTOgTAC&pg=PA201 , title=Brittany and Normandy , publisher=Lonely Planet , author=Dragicevich, Peter , year=2010 , pages=201 , isbn=1741042380 https://books.google.com/books?id=5F-NZB2TfpsC&pg=PA152 {{cite book , url=https://books.google.com/books?id=5F-NZB2TfpsC&pg=PA152 , title=The Saucier's Apprentice , publisher=Knopf , author=Sokolov, Raymond A. , year=1976 , pages=152–154 , isbn=0394489209 {{cite book , url=https://books.google.com/books?id=HC0SvACd1rEC&pg=PA54 , title=Charcuterie and French Pork Cookery , publisher=Casemate Publishers , author=Grigson, Jane , year=2010 , pages=54–55 , isbn=1908117931 Sauces

Dishes with Normande sauce

See also

References