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Normande Sauce



CooksInfo.com knows of at least four sauces called Normande Sauce.

Two versions, from classical French cooking, are for use with fish.

Classic Version (1):
    • combine in a saucepan a Velouté sauce (based on fish stock) with fish fumet and mushroom fumet;
    • reduce over heat;
    • add egg yolk and cream, then butter and more cream;
    • strain.

Classic Version (2):
    • add mushroom skins to a fish fumet;
    • reduce by half;
    • add Velouté sauce (based on fish stock), and cream;
    • reduce by half again;
    • add butter, more cream;
    • strain.


A modern version of Sauce Normande is made with apples, and named Normande owing to Normandy's association with apples. To make it, you soften 1 chopped, peeled apple in some butter without browning it. You then add a cup (8 oz / 250 ml) of cider (European-style e.g. hard cider.) Slowly reduce over heat until it's the thickness of a purée. Remove from heat, let cool. Stir in 5 tablespoons of crème fraîche, and season with pepper.

Yet another sauce also calling itself Normande is basically a white sauce, enriched with crème fraîche, and flavoured with thyme, bay leaf and nutmeg.

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Also called:

Sauce Normande; Sauce normande (French)

See also:

French Sauces

Aillade; Aioli à la greque; Aioli; Allemande Sauce; Banquière Sauce; Béarnaise Sauce; Beurre Blanc; Brown Butter; Butter Sauce; Espagnole Sauce; French Sauces; Gastrique; Hollandaise Sauce; Madeira Sauce; Matelote Sauce; Melted Butter; Meunière Butter; Noisette Butter; Normande Sauce; Paloise Sauce; Panade à la frangipane; Parisienne Sauce; Poivrade Sauce; Provencal Sauce (cold); Provençal Sauce; Rémoulade Sauce; Russian Sauce; Sauce Béarnaise; Sauce Bigarade; Sauce Diane; Sauce Maltaise; Soubise Sauce; Tartar Sauce; Velouté Sauce; Vinaigrette; White Sauce

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