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This is a traditional French sauce from the Normandy area, hence its name. It is a roux based sauce with dry cider, crème fraiche and butter.
1 tablespoon flour
2 cups (500ml) dry cider
1 cup (250ml) crème fraiche
- 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.
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