Sauce Americaine Recipe

A classic sauce from the French repertoire, Sauce Americaine was born in the South of France where the use of tomato in sauces is quite prevalent. Originally named as lobster provencal or lobster from the provence, sauce Americaine combines the mild flavours of butter, onion, garlic and herbs and dowses it with tomato paste, cayenne pepper and fish stock that gives it, its tangy, aromatic, characteristic taste. And while the modern version calls for fish veloute only, the traditional version calls for pounded lobsters, with meat and shells along with veloute. Follow the one you like!

Lobster veloute: 1 cup
Lobster shells and meat: Whatever you can gather from one
large, lobster
Onion: 2 medium, sliced
Tomato paste: 2 tbsp
Cornstarch: 1 tbsp
Tomato: 1 can
Butter: 1 tbsp
Heavy cream: ½ cup
Paprika: 1 tsp
Olive oil: 2tbsp
Garlic: 1 clove
Thyme: 1 teaspoo

Procedure :
In a medium saucepan, combine oil and butter. Saute onions, garlic and herbs. Add tomato, tomato paste and let it simmer for about 5 minutes. Remove from eat and keep aside. Stir cream and cornstarch together and add to sauce along with reserved liquid from lobster. Sprinkle paprika and bring it to boil under medium heat. Strain and serve. Enjoy!

Rating: 4,
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