Sauce Americaine: The Mother Of All Seafood Sauces ( made with crabs)

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier due to its unsaturated fats.

white wine

💰Cheaper: cooking wine

Cooking wine is more budget-friendly.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt provides a healthier option with protein.

Prepare fish stock by simmering fish bones, shallots, onions, carrots, and bouquet garni in water and white wine for 40 minutes.

In a separate pan, heat olive oil and sauté the chopped shallots, carrots, and onions until soft.

Add the chopped tomatoes and garlic, and cook until softened.

Flambé the mixture with cognac, then deglaze with white wine.

Add the prepared fish stock to the pan and bring to a simmer.

Crush the shells of the crustaceous and add them to the sauce, cooking for an additional 15 minutes.

Strain the sauce and return it to the heat, adding the beurre manié bit by bit until the desired thickness is achieved.

Serve the sauce warm over seafood or use it as a bisque.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens