Sauce américaine (; French for 'American sauce') is a recipe from classic French cookery containing chopped onions, tomatoes, white wine, brandy, salt, cayenne pepper, butter and fish stock. It is sometimes incorrectly referred to as sauce armoricaine (), but in fact the sauce was invented by a cook from Sète,

Hérault Hérault (; oc, Erau, ) is a department of the region of Occitania, Southern France. Named after the Hérault River, its prefecture is Montpellier. It had a population of 1,175,623 in 2019.United States The United States of America (U.S.A. or USA), commonly known as the United States (U.S. or US) or America, is a country primarily located in North America. It consists of 50 states, a federal district, five major unincorporated territori ...

Recipe

Louis Saulnier gives the following recipe: Américaine - Treat as for Lobster Américaine. Pound shells and meat in the mortar and incorporate equal quantity of fish velouté, add butter. As with many other classic dishes the original recipe has been adapted over time and almost every chef will prepare the sauce in a slightly different way. Modern recipes usually include

tarragon Tarragon (''Artemisia dracunculus''), also known as estragon, is a species of perennial herb in the family Asteraceae. It is widespread in the wild across much of Eurasia and North America and is cultivated for culinary and medicinal purposes ...

, will use lobster stock rather than pounded lobster, and often replace cayenne pepper with paprika.

References

Americaine {{food-stub