Nage (food)

Nage is the term (French word) for a flavored liquid used for poaching delicate foods, typically seafood. A traditional nage is a broth flavored with white wine, vegetables, and herbs, in which seafood is poached. The liquid is then reduced and thickened with cream and/or butter.[1]

Background

Cooking something à la nage translates as “while swimming” (French nage) and refers to cooking in a well-flavored court-bouillon.[2] Eventually the term "nage" itself came to refer to a broth which, while light, is strong enough to be served as a light sauce with the dish itself,[3] unlike a court-bouillon which is omitted. Additional ingredients such as tomatoes are sometimes added.[1]

See also

References


This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.