Normandy sauce is a versatile white sauce inspired by the French region of Normandy. It is made from veloute and can be paired with fish, pork, chicken, and steak. Variations include adding ingredients such as bay leaves, apple slices, or shallots.
Normandy sauce is a form of white sauce designed to be paired with fish, although it can be used on other foods as well. As the name suggests, this sauce is inspired by the region of France known as Normandy. There are several variations of the basic Normandy sauce that can be used to bring out specific flavors in a dish, making the sauce extremely versatile and it’s also very easy to prepare, even for inexperienced cooks.
The basis of Normandy sauce is veloute, considered one of the “mother sauces” of French cuisine. A veloute sauce is made by simmering cream or sometimes a roux, a thickening mixture of flour and butter. Once a basic veloute is mastered, a wide assortment of sauces can be produced, with flavors ranging from sweet to tart. Common ingredients in veloute include shallots, mushrooms, tarragon, and paprika, though not usually together.
A basic Normandy sauce includes fish stock, egg yolk, butter, and cream. These ingredients are simmered until the sauce thickens into a rich cream that can be poured over fish that has been baked, broiled, broiled, or sauteed, depending on personal choice. The creamy sauce has a mild flavor in this basic form that complements a wide variety of fish, from salmon to cod. The high fat content of the sauce also enhances the flavor of a dish, giving it a fuller mouthfeel.
Some cooks simmer ingredients like bay leaves, apple slices, or shallots into their Normandy sauce, and some recipes call for the addition of ciders or calvados, a type of liqueur. These ingredients can make the dish sweeter, bitter or more intense, depending on what is added and how much is added. Once a fish has been salted, it can be garnished with ingredients such as parsley, lemon or dill, depending on personal taste.
In addition to being served with fish, Normandy sauce can be used to season other foods. White meats like pork and chicken can go well with this sauce, for example, and the sauce can also be used on things like steaks, although recommendation of ingredients to strengthen the flavor is recommended, as the sauce can taste anemic with a red meat .
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