Step by step recipe:

1. 2 min.

   Make the blond roux

   Melt 30 g butter in a small pan.
   
   Add 30 g flour all at once.
2. 6 min.
   Mix thoroughly using a wooden spatula, then stir constantly on low heat until the mixture takes on a light "blond" colour. Take off the heat immediately and leave to cool.
   
   You have now made a blond roux, like for a bechamel sauce.
3. 7 min.

   Prepare the flavouring

   Peel 200 g mushrooms (if necessary) and chop small. Set aside.
4. 3 min.
   Prepare 2 shallots.
5. 1 min.
   In a medium-sized pan, melt 30 g butter then add the shallots, salt and pepper.
   
   Cook for 1 minute without colouring.
6. 1 min.
   Add 4 sprigs parsley whole (it is important to include the stalks) and mix well.
7. 7 min.
   Add 100 ml dry white wine and leave to reduce by 3/4.
8. 3 min.
   Add 350 ml fish fumet (stock) and bring to the boil.
9. 2 min.

   Finish the sauce

   Add the blond roux all at once and beat in with a whisk. The mixture will thicken immediately.
10. 3 min.
    Strain the sauce through a fine strainer, collecting the liquid in a saucepan. Discard the contents of the strainer.
11. 5 min.
    Finish by adding 150 ml liquid cream, bring to the boil and leave on low heat for 5 minutes.
    
    Your sauce normande is ready.

Remarks:

For a more modern touch, you can replace the roux with a little cornflour (corn starch) mixed with cold water.

Recipes which use it: 1

Search the recipes.

Source:

After Gaston Lenôtre.

Grade this recipe

Grade this recipe 5 4 3 2 1 Noter

More recipes?

This recipe use (among others)

• Fish fumet: You can check-out other recipes which use it, for example: Fish petals, vegetables julienne, and beurre blanc, Salmon rillettes, Salmon with sorrel, Salmon "en papillote" with small vegetables, Pollack Parmentier, ...  [All]
• Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Melt-in-the mouth meat and vegetables in a sealed casserole, Stuffed Mushrooms, Mushroom buckwheat pancakes, Lumberjack turnovers, Penne with Mushrooms, ...  [All]
• Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Turnip and sesame puree (tahina) soup, Pain perdu, Summer Salmon Blanquette, Crème de foie gras, Vanilla ice cream, ...  [All]
• Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Montbenoit's canapés, Blanquette of veal, Purple artichokes braised in white wine, Seven-hour lamb, French onion soup, ...  [All]