Normande sauce

[4] Some may be prepared simply using a velouté base and the addition of cream, which are cooked together.

[3] Cider or dry white wine may also be used as primary ingredients.

It may be served with seafood dishes such as those prepared with shellfish and fish.

[2][3] A 1911 recipe from Minneapolis, Minnesota uses the sauce as a garnish upon a molded fish dish.

[9] It may also be served on vegetables to add flavor, such as asparagus, cauliflower, green peas, carrots and celery.