Sauce Normande (Fish Velouté, Fish Stock, Mushrooms, Egg Yolk, Cream)

This 2nd generation mother sauce derives from Sauce Velouté de Poisson. Normandy sauce is a mushroom and fish-based velouté that pairs well with poultry, fish, seafood, and with pasta dishes. It is made by flavouring a fish velouté with fish stock, chopped mushrooms and then thickening it with a mixture of egg yolks and heavy cream called a liaison.

1 Tbsp. butter
1 cup mushrooms, chopped (125 g)
4 cups fish velouté (1 L)
½ cup fish stock (125 mL)
1 cup heavy cream (250 mL)
4 egg yolks
2 Tbsp. butter, cold, to finish
sea salt
white pepper, freshly ground
lemon juice, freshly squeezed

Make the fish velouté sauce, cover and simmer on very low heat, whisking occasionally until ready for the next step.

In a heavy-bottomed saucepan, melt 1 Tbsp. butter and sauté the mushrooms until soft, about 5 minutes.

Add the velouté and the fish stock to the mushrooms. Bring to a boil, then lower heat to a simmer and reduce by about one-third.

In a stainless steel or glass bowl, beat together the cream and egg yolks until smooth. This egg-cream mixture is called a liaison.

Slowly add about a cup of the hot velouté into the liaison, whisking constantly so that the egg yolks don't curdle from the heat.

Now gradually whisk the warm liaison back into the velouté.

Bring the sauce back to a gentle simmer for just a moment, but don't let it boil.

To Finish:
Remove from the heat and swirl in the finishing butter until melted. Season with salt, white pepper, and lemon juice. Serve right away.

Makes about 4 cups, 8 servings.