Sauce Américaine almost every chef will prepare the sauce in a slightly different way. Modern recipes usually include tarragon, will use lobster stock rather than pounded lobster and often replace cayenne pepper with paprika. Sauce Américaine Sauce américaine is a recipe from classic French cookery containing chopped onions, tomatoes, white wine, brandy, salt, cayenne pepper, butter and fish stock. It is sometimes known as sauce armoricaine, which is the original name, derived from Armorica, the ancient name for a region of France including Brittany, which is known for its fishing. Louis Saulnier gives the following recipe: Américaine - Treat as for Lobster
Tabasco sauce hotter, rating above 7,000+ Scoville units. The chipotle sauce adds chipotle pepper to the original sauce, measuring 1,500–2,500. The garlic variety, which blends milder peppers in with the tabasco peppers, rates 1,200–1,400 Scovilles, and the green pepper (jalapeño) sauce is even milder at 600–1,200 Scovilles. The Sweet and Spicy sauce is the mildest of all the sauces at only 100–600 Scoville units. In 2017, Tabasco released a limited edition sauce made with the Trinidad Moruga Scorpion pepper, which can reach up to 2,000,000 scoville units. Tabasco brand pepper sauce is sold in more than 185 countries and territories and is