HungryMonster.com is your source for recipes.

go!
Facebook Twitter Google Pinterest

Normandy Sauce


Course : Sauces
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:


4 quarts veloute sauce

4 ounces mushroom stems and pieces

4 ounces fish stock

4 large egg yolk

1 cup heavy cream

3 ounces unsalted butter
 

Preparation / Directions:


combine fish based veloute, mushrooms, and stock or liquor in a large saucepot, over a moderate flame heat to reduce by one-third remove from heat combine egg yolks and cream to form a liason stir a small amout of sauce into yolk mixture-mix well stir yolk mixture back into hot sauce strain through a chinois swirl in butter to finish serve warm

 

Nutritional Information:

1747 Calories (kcal); 181g Total Fat; (92% calories from fat); 19g Protein; 15g Carbohydrate; 1371mg Cholesterol; 250mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

More Sauces Recipes