Sauce Normande

Fish velouté with mushroom and oyster liquor, cream and yolks

Category
Sauce
Cuisine
French
Serves
About 3 cups
Time
45 minutes
From
Phil Price

veloutéfishcreammushrooms

The richest of the velouté derivatives: fish velouté built up with mushroom cooking liquor and oyster liquor, then finished with a yolk liaison and cream. Traditionally for sole normande, but good with any poached white fish.

Ingredients

  • 3 cups fish Velouté (see Velouté)
  • 1/2 cup mushroom cooking liquor
  • 1/4 cup oyster liquor (or more fish stock)
  • 3 egg yolks
  • 1/2 cup heavy cream
  • 3 tablespoons unsalted butter, cold
  • 1 tablespoon lemon juice
  • Kosher salt and white pepper

Instructions

  1. Simmer the velouté with the mushroom and oyster liquors, reducing by about a third, 20 minutes.
  2. Whisk the yolks and cream together.
  3. Temper the liaison with two ladles of the hot sauce, then whisk it back into the pan.
  4. Cook over low heat, stirring, until it thickens — about 3 minutes. Do not boil.
  5. Strain, then whisk in the cold butter off the heat. Season with lemon, salt and white pepper.

Notes

  • Save the liquor whenever you cook mushrooms or shuck oysters; both freeze.