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
Wine sauce is sometimes prepared with wine sauce. Pork dishes may also be prepared with it, such as those prepared from boneless pork loin or pork tenderloin. It may be used with rabbit dishes, and with some wild game dishes. Vegetarian dishes may also be prepared using wine sauce. Wine sauce is sometimes used as a marinade for seafood preparations, such as herring in wine sauce, which is prepared by allowing cured herring to soak in a vinegar and wine sauce. This may be performed with the fish and sauce in jars. The wine sauce for this preparation is made by boiling