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

Join my online French cooking classes : Sauce Americaine (Translated American sauce) is part of the great French seafood sauces dating back from the 1860 s. This sauce is made with fresh crustaceous ( lobster or crabs) that are then pan fried in olive oil, flambee with cognac, deglaze with white wine and cooke in a bath of freshly made fish stock with an addition of tomatoes garlic, shallot and carrots. That amazing French sea