Sauce: Joinville
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Created by Kitchen2MyTable
Inspired by “Sauce Joinville” from www.pecheurgourmand.com
Serving Size: 4
Ingredients
- 8.818 oz (250 g) prepared Normande sauce made with pasteurized yolks - 0.882 oz (25 g) prepared crayfish butter - 0.882 oz (25 g) prepared shrimp butter
Instructions
1. Stir the crayfish butter and shrimp butter into the warm Normande sauce until incorporated. Serve promptly. Use Normande made with pasteurized yolks. Prepared sauces and compound butters are required. All ounce quantities are weights, converted from the unchanged metric source amounts. Yield: 4 servings Source: Adapted from Pêcheur Gourmand, Les sauces chaudes; the site describes its author as a professional cook and pastry cook. https://www.pecheurgourmand.com/sauces-chaudes.html
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 50 kcal
Carbohydrates: 0 g
Protein: 1.3 g
Fat: 5.1 g
Saturated fat: 3.2 g
Trans fat: 0.2 g
Cholesterol: 24 mg
Sugar: 0 g
Sodium: 48 mg
Potassium: 18 mg
Calcium: 6 mg
Iron: 0.03 mg
Vitamin A: 43 µg RAE
Generated: 2026-11-10T01:50:05+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Trans fat, Cholesterol, Sodium, Potassium, Calcium and Iron are known subtotals. Sugar and Vitamin A are known subtotals, with data for 1 of 2 ingredients. Missing contributions are unknown, not zero.