2 cups fish velouté
1/4 cup fish stock
1/2 cup mushrooms
1/2 cup heavy cream
2 egg yolks
1 1/2 tbsp Butter
Commonly known as Normandy Sauce or sauce Normandy, this is a classic sauce for fish and seafood. It is a rich sauce and is heavy in cream, butter, and eggs.
Since sauces related to fish are the core ingredients involved in this recipe, it has numerous health benefits as fish is rich in omega-3 fatty acids and is a great source of protein. But because of other ingredients involved in this silky rich delicate sauce, it must be consumed in moderation.
How to Make Normandy Fish Sauce
Two things that are necessary for the preparation of this sauce are fish velouté, which is also a sauce prepared from unroasted bones, butter, and flour, and fish stock. Dry white wine or cider may also be used as a substitute for the base ingredients.