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
Soy sauce the level of isoflavones associated with other soy products such as tofu or edamame. It can also be very salty, having a salt content between 14–18%. Low-sodium soy sauces are made, but it is difficult to make soy sauce without using some quantity of salt as an antimicrobial agent. A serving of 100 ml of soy sauce contains, according to the USDA: Soy sauce may contain ethyl carbamate, a Group 2A carcinogen. In 2001, the United Kingdom Food Standards Agency found in testing various soy sauces manufactured in mainland China, Taiwan, Hong Kong, and Thailand (made from hydrolyzed soy protein,