Servings
Font
Back
Normande Sauce Recipe
0 from 0 votes

Normande Sauce Recipe

A great classic sauce for seafood and veggies.

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4 people
Course: Condiments
Cuisine: French

Ingredients

  • ½ cup white wine dry
  • ½ cup apple cider vinegar or Calvados - apple brandy
  • ¼ cup fish stock or chicken stock
  • 1 small shallot finely chopped
  • ½ cup heavy cream
  • ¼ cup butter cubed, unsalted
  • ¼ cup apple peeled, cored, and diced, fresh
  • salt to taste, freshly ground
  • black pepper to taste, freshly ground
  • parsley finely chopped for garnish, fresh

Instructions

Prepare the base
    Cup of Yum
  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

Notes

  • This sauce is wonderfully versatile and can be adapted to your taste by adjusting the amount of cream, cider, or apple used. It provides a rich, fruity complement to seafood while keeping the dish balanced and light.