Normande_sauce
Normande sauce, also referred to as Normandy sauce and sauce Normande, is a culinary sauce prepared with velouté, fish velouté or fish stock, cream, butter and egg yolk as primary ingredients.[1][2][3][4] Some versions may be prepared using both fish velouté and fish stock.[4] Some may be prepared simply using a velouté base and the addition of cream, which are cooked together.[3] Cider or dry white wine may also be used as primary ingredients.[5]
Some versions may use mushrooms[4] or mushroom ketchup in its preparation.[6] Additional ingredients may include fish liquor (fish sauce), oyster liquor, mushroom liquor and lemon juice.[7][8] Seasonings may include cayenne pepper, black pepper and salt.[1] Some versions may be strained prior to use.[7] The sauce may be used with seafood dishes, fettuccine dishes and on vegetables.