Normandy Fish Sauce

• Take a large heavy-bottomed saucepan, and place it on cooking top. Add 1 tablespoon of butter to melt. Add mushrooms and sauté until they are soft. This would take about 5 minutes depending on the heat.
• Once the mushrooms have been sautéed, pour the fish velouté and the fish stock into the mushrooms in a saucepan. Bring it to a boil and then lower the heat. Let it simmer for a few minutes so that it gets reduced to one-third.
• Take a bowl, either of stainless steel or of glass, pour cream and egg yolks in it and beat them together until they are smooth.
• Start adding a cup of hot velouté slowly into this mixture and keep whisking it continuously to prevent the eggs from getting scrambled because of the heat.
• Now pour this mixture gradually into the remaining velouté in the saucepan and whisk it back so that it mixes together.
• Turn on the heat and let the sauce simmer on gentle heat for a few minutes and make sure that it doesn’t boil.
• Strain the sauce, add the remaining butter and serve it right away while it is hot along with fish or any seafood.

Trivia

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.