How to Make Américaine sauce

• Heat the butter in a large saucepan over medium heat. Add the onions, carrots, celery, and garlic. Sauté until the vegetables are softened and lightly browned.
• Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook for a couple of minutes to cook off the raw flour taste.
• Slowly pour in the white wine while stirring continuously. Allow the mixture to simmer for a minute or two to cook off the alcohol.
• Add the diced tomatoes, tomato paste, bay leaf, dried thyme, and paprika to the saucepan. Stir well to combine all the ingredients.
• Pour in the fish or vegetable stock and season with salt and pepper to taste. Bring the sauce to a simmer and let it cook for about 30 minutes, stirring occasionally.
• Once the sauce has thickened and the flavors have melded together, remove the bay leaf from the sauce.
• Using a blender or an immersion blender, puree the sauce until smooth. If you prefer a chunkier texture, you can skip this step.
• Return the sauce to the heat and simmer for an additional 5 minutes to ensure it’s heated through.
• Taste the sauce and adjust the seasoning if needed.
• Serve the Américaine sauce hot, garnished with freshly chopped parsley.

The Américaine sauce is traditionally served with seafood dishes such as lobster, shrimp, or fish. It pairs particularly well with grilled or poached seafood. The rich tomato base, combined with the aromatic herbs and vegetables, creates a flavorful and tangy sauce that enhances the taste of the seafood.

In conclusion, Américaine sauce is a classic French tomato sauce that adds depth and complexity to seafood dishes. Its combination of tomatoes, onions, carrots, and aromatic herbs creates a savory and vibrant flavor profile. Whether you’re preparing a special seafood dinner or looking to elevate a simple dish, Américaine sauce is a delicious choice to enhance your culinary creations.

Facts about Américaine sauce:

1. Américaine sauce is believed to have originated in the coastal regions of France, where it was traditionally used in seafood preparations.
2. The name “Américaine” refers to the use of tomatoes and spices reminiscent of American flavors, which were considered exotic in France at the time of its creation.
3. The sauce typically includes ingredients such as tomatoes, onions, carrots, celery, garlic, and a blend of herbs and spices.