Sauce Normande

    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.


    2 people made this

    Ingredients
    Serves: 6 

    • 1 tablespoon flour
    • 100g butter
    • 500ml dry cider
    • 250ml crème fraiche

    Method
    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. In a small saucepan, cook 1 tablespoon flour and 1 tablespoon of the butter on low heat for 2 minutes.
    2. Stir in the cider and bring to the boil until the mixture thickens, or approximately 10 minutes.
    3. Add the crème fraiche when the sauce starts boiling again, then remove from heat and whisk in the remaining butter.
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