CooksInfo.com has identified 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;
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;
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.