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
Sweet bean sauce Sweet bean sauce Sweet bean sauce, also known as sweet flour sauce or sweet wheat paste (), is a thick, smooth, dark brown or black paste with either a mild, savory or sweet flavor. It is commonly used in Northern Chinese cuisine, Northeastern Chinese cuisine, as well as Korean-Chinese cuisine. Peking duck and "jajangmyeon" are two popular dishes that feature the sauce. The Chinese word "tiánmiànjiàng" () consists of characters meaning "sweet" (), "flour" (), and "sauce" (). It is also called "tiánjiàng" (), which means "sweet sauce". The origin of the Korean word "chunjang" () is unknown. One theory