Escoffier recipe for making sauce normande, Normandy Sauce, at home (Escoffier 139).
This sauce is special for serving with Sole Normande but also has a wide range of applications as a basis for other fish sauces. It is a very smooth, white, cream-based sauce with a light, but complex, taste. Perfect in recipes using whitefish, such as sole or tilapia.
In a bowl, whisk together lemon juice, egg yolks and 180g of heavy cream. Whisk this “sour” milk into the just-simmering sauce, and reduce it by one-third on low heat. This will take some time, as you’ll want to keep the heat low to avoid scorching the sauce.
Once it has reduced, remove the sauce from the heat and strain into a clean saucepan. Finish the sauce by whisking in 114g of cubed, room temp butter and 120g of heavy cream.
Let cool and store in a sealed plastic container.
660g (2 3/4 cups) fish velouté
111g (1/2 cup) mussel stock
130g (1/2 cup) mushroom stock
167g (2/3 cup) fish fumét
3g (1/2 teaspoon) lemon juice
5 egg yolks
180g (3/4 cup) heavy cream
114g (8 tablespoons) unsalted butter
120g (1/2 cup) heavy cream
Salter digital scale
Kitchen knife and cutting board
Strainer or chinois