How to Make Normande sauce

• In a saucepan, melt the butter over medium heat.
• Add the finely chopped shallot to the pan and cook until translucent.
• Add the sliced mushrooms to the pan and sauté until they release their moisture and become tender.
• Pour in the white wine and simmer until it reduces by half.
• Stir in the heavy cream and Dijon mustard. Reduce the heat to low and simmer gently for about 10-15 minutes, stirring occasionally, until the sauce thickens.
• Season with salt and pepper according to your taste.
• If desired, garnish with fresh parsley before serving.

What the sauce is served with: Normande sauce is traditionally served with poultry dishes, such as roasted chicken or turkey. It also pairs well with pork, veal, or seafood.

A brief conclusion about the sauce: Normande sauce is a rich and creamy butter-based sauce that adds a luxurious touch to various dishes. With the savory flavors of shallots, mushrooms, and Dijon mustard, it enhances the taste of poultry, pork, veal, or seafood. The combination of white wine and cream creates a velvety texture, making it a delicious accompaniment to many meals.

Facts about the sauce:

1. Normande sauce originated in Normandy, a region in France known for its rich culinary traditions.
2. The name “Normande” refers to the use of cream, which is a characteristic ingredient in this sauce.
3. The sauce is often prepared by sautéing shallots and mushrooms in butter before adding white wine and cream to create a luscious and flavorful sauce.
4. Normande sauce is a popular choice for enhancing the taste of poultry and seafood dishes.
5. Variations of Normande sauce may incorporate different ingredients, such as apple brandy or cider, to give it a distinct regional flavor.