Tag: mussel stock

  • 0139. Sauce Normande, Normandy Sauce

    0139. Sauce Normande, Normandy Sauce

     

    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.

    Not the easiest of recipes unless you already just happen to have some velouté de poisson, mushroom stock, mussel stock and fumét de poisson laying around…

    Mise en place for sauce normande:
    Mise en place for Normandy Sauce

     

    Sauce Normande

    In a large stockpot, whisk together fish velouté, mushroom stock, mussel stock and fish fumét. Bring to a simmer.

    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.

    Normandy Sauce

    Ingredients
    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

    Equipment
    Salter digital scale
    Kitchen knife and cutting board
    Measuring bowls
    Large stockpot
    Wooden spoon
    Wire whisk
    Rubber spatula
    Strainer or chinois
    Medium Saucepan
    Plastic containers