This is a preview of the content in our French Food Decoder app. Get the app to:
- Read offline
- Remove ads
- Access all content
- Use the in-app Map to find sites, and add custom locations (your hotel...)
- Build a list of your own favourites
- Search the contents with full-text search functionality
- ... and more!
sauce américaine
lobster sauce
Derived from the classic homard à l’Américaine, sauce américaine was originally made from the pounded shells and meat of a lobster, combined with fish velouté, onions, tomatoes, white wine, brandy, salt, cayenne pepper, and butter.
Today it seems to mean almost anything. The pricier brands of ready-made sauce américaine verge on the original, but the cheaper kind in the squeeze tube bottles seem more like mayonnaise with tomato sauce and paprika.
Which is similar to what Americans used to call ‘French dressing.’
Text © Dana Facaros
Image by Open Food Facts