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 soy sauce Sweet soy sauce Sweet soy sauce () is a sweetened aromatic soy sauce, originating from Indonesia, which has a dark colour, a thick syrupy consistency and a unique, pronounced, sweet and somewhat molasses-like flavor due to the generous addition of palm sugar. "Kecap manis" is widely used with satay. It is similar to, though finer in flavor than, Chinese sweet bean sauce ("tianmianjiang"). It is by far, the most popular type of soy sauce employed in Indonesian cuisine, accounts for an estimated 90 percent of the nation's total soy sauce production. Compared to mildly salty regular soy sauce, the sweet