About this recipe:This luscious sauce is wonderful served with fish or poultry. It is a traditional sauce in Normandy, which uses some of the typical regional products like dry cider and crème fraiche.
1 tablespoon flour
500ml dry cider
250ml crème fraiche
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Method Prep:5min › Cook:10min › Ready in:15min
In a small saucepan, cook 1 tablespoon flour and 1 tablespoon of the butter on low heat for 2 minutes.
Stir in the cider and bring to the boil until the mixture thickens, or approximately 10 minutes.
Add the crème fraiche when the sauce starts boiling again, then remove from heat and whisk in the remaining butter.