Sauce Normande Recipe

Summary

Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelVery Easy
Health IndexJust EnjoyCuisine
MethodDish
Main IngredientInterest Group

Ingredients

 Butter/Margarine3 Tablespoon
 Mushrooms1⁄2 Pound, washed and sliced
 All purpose flour3 Tablespoon
 Fish stock1 Cup (16 tbs) (reserved)
 Dry white wine/Cider1⁄2 Cup (8 tbs)
 Egg yolks2 , slightly beaten
 Heavy cream1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1183 Calories from Fat 810

% Daily Value*

Total Fat 92 g141.5%

Saturated Fat 54.3 g271.3%

Trans Fat 0 g

Cholesterol 633.7 mg

Sodium 446.7 mg18.6%

Total Carbohydrates 49 g16.5%

Dietary Fiber 3.5 g13.9%

Sugars 5.3 g

Protein 25 g49.2%

Vitamin A 66.7% Vitamin C 9.5%

Calcium 15.9% Iron 24.6%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a saucepan, melt butter.
2. Add mushrooms, and saute for 5 minutes. Stir in between occasionally.
3. Remove pan from heat. Add flour to pan and mix until smooth.
4. Add reserved fish stock and wine.
5. Place the pan over heat, and cook over medium heat till the mixture boils. Stir constantly so that the ingredients do not stick.
7. Reduce heat and simmer for 3 minutes.
8. In medium bowl, combine egg yolks and cream. Using a spoon mix well.
9. Add hot mushroom mixture. Stir. Pour the ingredients back to saucepan. Cook for several minutes till the mixture thickens.
10. Add shrimp. Boil again.
12. Reduce heat. Simmer for 2 -3 minutes till the shrimps are tender.
13. Drain excess liquid.

SERVING
14. Serve Sauce Normande hot or cold.
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