Sauce Américaine

Name: Sauce Américaine
Yield: Makes 1 litre
Cuisine: French
Ingredients: 1 stick of celery, finely chopped; 1 carrot, finely chopped; 1 onion, finely chopped; 2 garlic cloves, crushed; 100 ml brandy; 75 g plain flour; 150 ml dry white wine; 6 large tomatoes, roughly chopped; 75 g unsalted butter; 500 g lobster, prawn or crab shells, broken up into small pieces; 500 g lobster, prawn or crab shells, broken up into small pieces; 500 g lobster, prawn or crab shells, broken up into small pieces; 10 g tarragon leaves; 3 tablespoons tomato purée; 1 litre fish (or chicken) stock; 1 litre fish (or chicken) stock; 8 white peppercorns, crushed; 1 litre fish (or chicken) stock; 100 ml double cream

Preparation info

Makes
1 litre

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

This shellfish sauce uses the carcass shells of lobster, prawns or crab and results in a wonderful cream-based sauce for fish dishes.

Ingredients

75 g unsalted butter
500 g lobster, prawn or crab shells, broken up into small pieces

Europe
France
Sauce
Fish course
Pescatarian
Mediterranean

Method

Heat the butter in a large, heavy-based pan and add the shells. Fry for 2–3 minutes.
Add the chopped vegetables and garlic, and cook for a further 5 minutes. Add the brandy and cook for 1 minute.
Add the flour and make a roux around the shells and vegetables. Cook for 2–3 minutes, then add the wine and cook for 2–3 minutes.
Stir in the tomat