Nage (food)

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Nage is the term used in the USA for a flavoured liquid used for poaching delicate foods, typically seafood. A traditional nage is a broth flavoured 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[edit]

Cooking something à la nage translates as “while swimming” (French nage) and refers to cooking in a well-flavoured 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[edit]

References[edit]