Sauce Normande Ecossaise (Normande Velouté, Root Vegetables, Leeks, Truffles, Lemon)

This 3rd generation mother sauce derives from Sauce Normande. Normandy sauce is a mushroom and fish-based velouté that pairs well with poultry, fish, seafood, and with pasta dishes. It is made by flavouring a fish velouté with fish stock, chopped mushrooms and then thickening it with a mixture of egg yolks and heavy cream called a liaison. The Scottish (Ecossaise) derivative adds roots vegetables to further enhance the flavour.

2 cups Normande Velouté (500 L)
2 Tbsp. butter
1 Tbsp. carrots, finely diced
1 Tbsp. celery, finely diced
1 Tbsp. turnips, finely diced
1 Tbsp. leeks or onions, finely diced
1 tsp. truffles, finely chopped
sea salt
white pepper, freshly ground
lemon juice, freshly squeezed

Make the Normande velouté sauce, skipping the "finishing" stage. Cover and simmer on very low heat, whisking occasionally until ready for the next step.

In a heavy-bottomed saucepan, melt the butter and sauté the root vegetables until soft, about 5 minutes.

Bring the sauce back to a gentle simmer for just a moment, but don't let it boil. Add the sautéed vegetables and simmer on low heat for 5 minutes.

To Finish:
Remove from the heat and season with salt, white pepper and lemon juice. Garnish with truffle slices and serve right away.

Makes about 2 cups.