Ingredients with Measurements:
- 1 cup heavy cream
- 1/2 cup dry white wine
- 1/2 cup chicken or fish stock
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 cup finely chopped shallots
- 1/4 cup Calvados (apple brandy)
- Salt and freshly ground black pepper to taste
Special equipment needed:
- Whisk
- Saucepan
- Wooden spoon
Step-by-step instructions:
1. In a saucepan over medium heat, melt the butter and sauté the shallots until they become translucent.
2. Add the flour and whisk until the mixture becomes smooth.
3. Pour in the white wine and stock, whisking constantly until the mixture thickens.
4. Add the heavy cream and continue to whisk until the sauce becomes smooth and creamy.
5. Stir in the Calvados and season with salt and pepper to taste.
6. Reduce the heat to low and let the sauce simmer for 5-10 minutes, stirring occasionally.
7. Remove the saucepan from the heat and let the sauce cool for a few minutes.
8. Pour the sauce through a fine-mesh strainer into a serving dish.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes about 2 cups of sauce
Nutritional information:
Calories: 200
Fat: 16g
Carbohydrates: 7g
Protein: 3g
Substitutions for ingredients:
- You can use vegetable stock instead of chicken or fish stock.
- You can use Cognac or brandy instead of Calvados.
Variations:
- Add chopped mushrooms to the sauce for a richer flavor.
- Substitute heavy cream with crème fraîche for a tangier taste.
- Add a pinch of nutmeg for a warm, spicy flavor.
Tips and tricks:
- Be sure to whisk the sauce constantly to prevent lumps from forming.
- If the sauce is too thick, add a little more stock or cream to thin it out.
- For a smoother texture, blend the sauce in a blender or food processor.
Storage instructions:
Store the sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sauce in a saucepan over low heat, stirring constantly until it is heated through.
Presentation ideas:
Serve the sauce over grilled or roasted meats, seafood, or vegetables.
Garnishes:
Garnish the sauce with chopped fresh herbs such as parsley, chives, or tarragon.
Pairings:
Pair the sauce with roasted chicken, pork chops, or salmon.
Suggested side dishes:
Serve the sauce with roasted potatoes, steamed vegetables, or a green salad.
Troubleshooting advice:
- If the sauce is too thin, simmer it over low heat until it thickens.
- If the sauce is too thick, add a little more stock or cream to thin it out.
Food safety advice:
- Be sure to cook the sauce to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
- Store the sauce in the refrigerator at or below 40°F (4°C) to prevent bacterial growth.
Food history:
Normandy sauce is a classic French sauce that originated in the Normandy region of France. It is traditionally made with cream, white wine, and Calvados, an apple brandy that is also produced in Normandy.
Flavor profiles:
Normandy sauce is rich, creamy, and slightly sweet with a hint of apple flavor from the Calvados.
Serving suggestions:
Serve the sauce warm over your favorite meat, seafood, or vegetable dish.
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Region: French