Sauce Américaine facts for kids
Sauce américaine (pronounced "sohs ah-meh-ree-KEN") is a famous sauce from classic French cooking. It's often served with seafood, especially lobster. The name means 'American sauce' in French. It's made with tasty ingredients like onions, tomatoes, white wine, and brandy.
Sometimes, people mistakenly call it sauce armoricaine (pronounced "sohs ar-moh-ree-KEN"). However, the sauce was actually created by a chef from a French town called Sète. This chef had worked in the United States before inventing the sauce.
Contents
What is Sauce Américaine?
This special sauce is a classic part of French cooking. It has a rich flavor from its main ingredients. These include chopped onions, fresh tomatoes, a mix of white wine, and a bit of brandy. It also contains salt, cayenne pepper, butter, and fish stock. Fish stock is a flavorful liquid made by simmering fish bones and vegetables.
How it Got its Name
Even though it's a French sauce, it's called 'American sauce'. This is because the chef who invented it had spent time working in the United States. He brought some of his experiences and flavors back to France. This led to the unique name for his new sauce.
What's in the Sauce?
The basic ingredients for Sauce américaine give it a deep, savory taste.
- Onions: These add a sweet and sharp base flavor.
- Tomatoes: They give the sauce a rich color and a slightly tangy taste.
- White Wine: This helps to bring out the flavors of the other ingredients.
- Brandy: A type of alcohol that adds a warm, complex aroma.
- Butter: Makes the sauce smooth and creamy.
- Fish Stock: Adds a seafood depth to the flavor.
- Salt and Cayenne Pepper: Used for seasoning and a little bit of spice.
The Original Recipe
A famous food writer named Louis Saulnier wrote down an early version of the recipe. His instructions were quite simple. They suggested treating it like a lobster dish. You would pound the lobster shells and meat. Then, you would mix them with a fish velouté sauce. A velouté is a smooth, rich sauce made from stock and a thickening agent. Finally, butter would be added to finish it.
Modern Twists on the Sauce
Like many old recipes, the way Sauce américaine is made has changed over time. Almost every chef might prepare it a little differently today. Modern recipes often include fresh tarragon. Tarragon is an herb with a unique, slightly licorice-like flavor. Instead of pounding lobster, chefs now usually use lobster stock. This is a broth made from lobster shells. Also, cayenne pepper is often replaced with paprika. Paprika gives a milder, sweeter spice and a nice red color.
See also
In Spanish: Salsa americana para niños
