Norman sauce
Instructions
Mix the cream sauce with the cooking of seafood and add the egg yolks diluted with 2 tablespoons cream.
Reduce over high heat to a 1/3.
Add the butter and the rest of the cream.
Ideal for fish.
Ingredients and dosing for 4 persons
- 20 cl of velvety sauce
- 20 cl of cooking seafood
- 60 g of butter
- 4 tablespoons of cream
- 2 egg yolks