American Sauce

I remember the first time I came across “American Sauce,” too. It reminded me of a less chunky Thousand Island dressing. In any case, as soon as I read this, I ran to check the ingredients in our jar to make sure this vegetarian hadn’t been slathering lobster stock on his sandwiches. Whew! Our supermarket brand doesn’t use it. Check out the story behind the name in this article by a fellow expat blogger: Cheese FC. Bon appétit !

Cheese FC

My wife was surprised the other day to see a sauce called American sauce. Now what would that be?

It’s a sauce used for lobsters or seafood, made with tomatoes, shallots, lobster stock, white wine and herbs.

But why is it called American?

It was invented in the 19th century by a French chef, Pierre Fraise, who had spent a long time in America. One day some customers came for a late dinner. As he didn’t have a lot left in the kitchen he drew up a quick recipe with some lobsters and a sauce. He called it Le Homard à L’Américaine (American Lobster), probably in memory of his time spent in America, but maybe also to explain to his customers why they’d never heard of such a sauce.

But it seems some chefs might have been a tad unhappy to cook lobster the American way, seeing that for most…

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