What is Normandy sauce?

Normandy sauce is a form of white sauce that is designed to be paired with fish, even if it can be used on other foods. As the name suggests, this sauce is inspired by France known as Normandy. There are a number of variations on the basic Normandic sauce that can be used to bring specific flavors in the bowl, which makes the sauce very versatile, and is also very easy, even for inexperienced chefs.

The basis of Normandy Sauce is considered to be one of the "maternal inventive" French chef. The great sauce is made by cooking a stock with cream or sometimes a roux, a thickening mixture of flour and butter. Once the basic veil is mastered, a wide range of sauces can be produced, with flavors reaching from sweet to cake. The common ingredients in Velou are shallots, mushrooms, tarragon and pepper, although usually not together. These ingredients are cooked together until the sauce thickens into a rich cream that can be poured over fish,which were baked, grilled, grilled or roasted, depending on personal selection. The creamy sauce has a slight taste in this basic form, which complements a wide range of fish, from salmon to cod. The high fat content of Normandy also increases the taste of the bowl and gives it a fuller feeling in the mouth.

Some cooks cook ingredients such as bay leaves, slices of apples or shallots in their normal sauce, and some recipes require the addition of cider or calvados, the type of alcohol. These ingredients can cause the bowl to look sweeter, tarter or more intense, depending on what is added and how much it is added. Once the fish is sauce with the Normandy sauce, it can be decorated with ingredients such as parsley, lemon or dill, depending on personal taste.

In addition to this dressing other foods, the Normandy sauce can be used. For example, white meat like pork and chicken can go well with NormandicFor sauce and sauce, it can also be used on things like steaks, although the recommendations of ingredients to strengthen the taste is recommended because the sauce can feel anemically with red meat.