Sauce: Normande
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Created by Kitchen2MyTable
Inspired by “Normandy Sauce Recipe” from www.thespruceeats.com
Serving Size: 8
Ingredients
- 1 1/2 tbsp (22.18 mL) unsalted butter, divided - 1/2 cup (118.29 mL) chopped mushrooms - 2 cups (473.18 mL) fish velouté - 1/4 cup (59.15 mL) fish stock - 1/2 cup (118.29 mL) heavy cream - 2 large pasteurized egg yolks
Instructions
1. Soften mushrooms in 1 tbsp (14.79 mL) butter, about 5 minutes. 2. Boil with velouté and stock; simmer, reducing one-third. 3. Whisk yolks with cream; temper with 1 cup (236.59 mL) hot sauce. Return gradually, whisking. Briefly simmer without boiling. 4. Strain; add remaining butter; serve. Measurement note: Original quantities retained; calculated equivalents use actual US customary volume definitions and are rounded. Mass converts only to mass; volume only to volume. Safety adaptation: pasteurized yolks required for this lightly cooked finish. Yield: 2 cups (473.18 mL) Source: Adapted from Danilo Alfaro, The Spruce Eats. https://www.thespruceeats.com/normandy-sauce-recipe-996218
Estimated Nutritional Information*
Per serving | Servings: 8
Calories: 86 kcal
Carbohydrates: 0.7 g
Protein: 1.4 g
Fat: 8.7 g
Saturated fat: 5.2 g
Trans fat: 0.2 g
Cholesterol: 69 mg
Fiber: 0 g
Sugar: 0.6 g
Sodium: 22 mg
Potassium: 40 mg
Calcium: 18 mg
Iron: 0.17 mg
Vitamin A: 96 µg RAE
Vitamin C: 0.2 mg
Vitamin D: 0.5 µg
Generated: 2026-11-10T01:19:04+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A, Vitamin C and Vitamin D are known subtotals. Trans fat is a known subtotal, with data for 2 of 5 ingredients. Missing contributions are unknown, not zero.