Normande Sauce Recipe

Prepare the base

1. In a medium saucepan, combine the white wine, apple cider (or Calvados), fish stock, and finely chopped shallot. Bring the mixture to a simmer over medium heat. Let it reduce by about half, which should take about 5-7 minutes. This will intensify the flavors and remove the alcohol.

Add the cream

1. Once the wine and stock mixture has been reduced, lower the heat to medium-low. Add the heavy cream and stir. Let the sauce simmer gently for an additional 3-5 minutes, allowing the cream to thicken slightly.

Incorporate the butter

1. Gradually whisk in the butter, a few cubes at a time, until the sauce is smooth and creamy. This will help to thicken the sauce and give it that signature rich texture.

Add apples (optional)

1. If using fresh apples, add the diced apple to the sauce now. The apples' slight sweetness and freshness will balance the sauce's richness. Let them cook for 2-3 minutes until tender but still holding their shape.

Season

1. Taste and season the sauce with salt and freshly ground black pepper as needed.

Serve

1. Pour the Normande sauce over your cooked seafood, such as pan-seared fish fillets, lobster tails, or shrimp. Garnish with finely chopped fresh parsley, if desired, and serve immediately