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Sauce Normandy

Category: Chicken/
Gravies/Sauces

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Yield: 2 cups

Preparation Time:
5 minutes

 Cooking Time:10 minutes
Description: Makes and excellent butter sauce by eliminating the flour. Just saute the scallions, parsley and peppers in the butter. When limp add the water and Redi-Base. Bring to a boil to blend. Use as a broth type sauce and still use the bacon pieces as a garnish.
Ingredients Amount Variations
butter 3 T. margarine
flour, all purpose 3 t.  
water 1 cup  
Chicken Redi-Base 2 teaspoons Turkey, Veg, Seafood or Mushroom Base
applejack 4 T.  
apples, peeled, diced 1/2 cup  
heavy cream, 2 T.  
     
     
     

Directions:
Melt butter in sauce pan and add flour to form roux. Stirring constantly. Slowly add water to form a smooth sauce. Add apples and cook over medium heat until tender. Add applejack and cook one minute more. Remove from stove and add heavy cream. Serve and garnish with parsley.

Chef Note: Sauce Normandy is excellent with pork whether it be roasted or sauteed.