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
Onion sauce or simmer the mixture to create a sauce. Some preparations involve frying the onions until they are browned, while others do not brown the onions. Onion sauce can be used to complement many foods, such as potatoes and peas, meats, such as pork, duck, rabbit, mutton, and liver, such as calf liver. Onion sauce prepared with bread crumbs may be used as a stuffing, which can be used in various poultry dishes, such as goose. Cebolada is a Portuguese onion stew, onion sauce or paste that is prepared with onion as a primary ingredient. It is used on several Portuguese