Bechamel Normande

Recipe By:
Audrey
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  • Yield 2 Servings
  • Level Medium

This delicious sauce will accompany any vegetable or fish. At any time, you can add milk if you want to make this sauce thinner.
 

Ingredients

  • Fish skin and bones
  • Liquor from boiled fish
  • 1 small onion
  • 1 bay leaf
  • 2 cups water
  • 3 tablespoons butter
  • 5 tablespoons sifted flour
  • 2/3 cup heavy cream
  • 4 well-beaten egg yolks
  • 1/2 teaspoon salt
  • Few grains white pepper
  • 2 teaspoons lemon juice
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Directions

  1. 1. Cook skin and bones in liquor in which fish was boiled. Add onion, bay leaf and water, cook an hour and strain. Measure 2 cups of the fish stock.
  2. 2. Melt butter; add flour, fish stock and cream, and heat to boiling. Add ill amount to egg yolks, stir and pour back into sauce.
  3. 3. Cook over low heat 3 to 4 minutes, stirring constantly; add salt, pepper and lemon juice.