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
Worcestershire sauce restaurants provide a bottle on each table. Over 120,000 gallons is consumed annually, the highest per-capita consumption in the world. In Japan, Worcestershire sauce is labelled "Worcester" (rather than "Worcestershire") in katakana. Thicker, Worcestershire sauce-based sauces are manufactured there under brand names such as Otafuku and Bulldog, but these are brown sauces more similar to HP Sauce rather than any type of Worcestershire sauce. Tonkatsu sauce is a variation of Worcestershire sauce associated with the dish tonkatsu. It is a vegetarian sauce made from vegetables and fruits. Gy-NGuang Worcestershire sauce has been produced since 1917. Holbrook's worcestershire has been produced