Sauce Américaine
Sauce Américaine is a classic French cuisine sauce, made with shellfish, tomatoes, white wine, shallots, garlic, cognac, and aromatic herbs. This rich and frag
Sauce Américaine is a classic French cuisine sauce, made with shellfish, tomatoes, white wine, shallots, garlic, cognac, and aromatic herbs. This rich and fragrant sauce is ideal for accompanying fish, seafood, or pasta. Its intense flavor and smooth texture make it a staple of French gastronomy. The preparation of this sauce requires some technique, but the result is worth it. It can be prepared in advance and stored in the refrigerator.
Time
1 h. 15 min. =
30 min. +
45 min.
Utensils
1 knife1 sauce pan1 strainer
Ingredients for 6 parts
- 200 g. tomatoes
- 0.5 c. à c. sea salt
- 2 garlics
- 2 shallots
- 2 c. à s. olive oil
- 0.25 c. à c. black pepper
- 100 ml. vin blanc
- 1 bouquet garni
- 50 ml. cognac
- 500 g. shellfish carcass
Steps
- Crush the shellfish carcasses.
- Slice the shallots and mince the garlic. Cut the tomatoes into pieces.
- In a saucepan, heat the olive oil and sauté the shellfish carcasses until they are browned.
- Add the shallots and garlic and sauté for a few minutes.
- Deglaze with cognac.
- Add the tomatoes, white wine, bouquet garni, salt, and pepper. Simmer for 30 minutes.
- Strain the sauce through a cheesecloth-lined sieve.
- Serve hot with fish, seafood, or pasta.