Sauce Normande Recipe
Ingredients
| Butter | 2 Tablespoon | |
| All-purpose flour - 1 teaspoon | ||
| Liquid from cooking fish or shellfish, or bottled clam juice - 1 cup | ||
| Egg yolks | 2 | |
| Heavy cream | 1/2 Cup (16 tbs) | |
| Salt | 1 To taste | |
| Pepper | To Taste | |
Directions
MAKING
1.Heat butter until melted.
2.Put flour in it and stir to make a brown roux.
3.Slowly, add liquid and let the mixture cook for sometime on low flame.
4.Put egg yolks and cream into it and stir well.
5.Let the mixture boil.
6.Once done, turn off te flame and add a sprinkling of salt and pepper.
SERVING
7.Serve with meats.
1.Heat butter until melted.
2.Put flour in it and stir to make a brown roux.
3.Slowly, add liquid and let the mixture cook for sometime on low flame.
4.Put egg yolks and cream into it and stir well.
5.Let the mixture boil.
6.Once done, turn off te flame and add a sprinkling of salt and pepper.
SERVING
7.Serve with meats.
Chef
