【ソース職人が教える】おうちで作れるフランス料理＜アメリケーヌソース＞レシピ

【ソース職人が教える】おうちで作れるフランス料理＜アメリケーヌソース＞レシピ

Salut! I’m George
How are you doing? Today’s main ingredient is prawns I’m gonna make Sauce Américaine lots of you were asking for Sauce Américaine is a rich sauce with shellfish in France
I’m gonna make it as simple as possible so that you can make it at home Let’s get started
Let’s clean prawns first
(Make sure to make use of every ince of them) As the edge of a prawn is sharp, try not to hurt yourself
It’s easy to remove its head like this It might be a trivial thing but remove a sandbag in its mouth
If it’s a small shrimp, you don’t necessarily need to do so When you remove its head, you can see something that is neither meat nor shell
pull it off like this You can remove sand veins as well Now, you only need to peel off the shell and legs There are various ways, but you can just pull it off like scratching it
(Try not to damage the meat) This is how it should look
The tip is hanging down, so cut it off to arrange the shape And the part you cut off will be used in the sauce
(remove sand veins thoroughly) These are shells you pulled off
Break them up to pieces with scissors You can bring out the taste in this way
Also, as you can see the shape is like a ring So, the inner part is difficult to be fully cooked
As you can see, it’s circular, right? It’s circular, RIGHT?
So, you need to break them up as finely as possible to cook them fully These are the scissors I used, which are utility scissors They are so convenient. They can cut off fish bones and bones of chicken These are better than any other kitchen scissors
These are easy to grip and cut well I guess many chefs use them as well
I always bring this to my kitchen
(Check the link in the description) Now, cook shells and aromatics
You should use a deep pot These are onions, carrots, celery and garlic I diced I usually prepare 30% of aromatics to the total amount of shells And the ratio of aromatics is 3(onion):2(carrot):1(celery)
and a half clove of garlic in this recipe There are so many sauce other than Sauce Américaine including fond de veau, and jus de boeuf
But I always prepare 30% of aromatics to the total amount Pour olive oil and heat the pot
If the temperature of pot is too low, they won’t be cooked fully
and they absorb stale smell So, heat the pot beforehand thoroughly
(This is too high though) A key point here is to stir-fry them thoroughly
If it’s not enough, it smells like ammonia, which is not good for sure So, stir-fry them thoroughly In restaurants, mostly shells of lobsters are used for Sauce Américaine or bisque Their shells are way bigger and harder
So, they need to be broken up to pieces even more finely to bring out their flavor I can’t do it with a rubber spatula, but some stir-fry them while crashing them with a rolling pin
I’ve done it like that before They look good already
With lobsters, it’s easier to see wehn they are ready because the color change drastically But prawns are red from the beginning
So, you need to smell it to see if they’re ready or not It might not be a good example, but When it smells like Kappa Ebisen, they are ready They smell like Kappa Ebisen now Take them out once they are ready Let’s cook vegetables with this pot without washing it as it contains the flavor of shells
It looks like I burned it, but it’s more like “scroached” Believe me, this is successful Add 10g of butter
You can use olive oil instead But I use butter to make use of sweetness of it for Sauce Américaine or bisque
Add aromatics after melting butter
(It’s on low heat) Scrape off the flavor with water coming out from vegetables
(Flavors stuck to the bottom of the pan is called “Suc” in French) After scraping it off and vegetables are cooked, add 100g of tomato purée You can use tomato paste instead About 100g, so it should about a half amount of this container It’s not coming out Allow acidity of tomatoes to fully evaporate
(Keep an eye on it as it gets burned easily) Cook for 3 minutes and cover vegetables with tomato puree completely
and put shells back in the pot Now, the sweetness of tomatoes and essence of deliciousness from shells are combined Next, add about 40cc of brandy on medium heat Add 15cc of white wine and add about 2L of water after allowing alcohol to evaporate
(Usually, more white wine is used than brandy, but I personally feel brandy goes really well with prawns, which is why more brandy is used) Skim off the foam thoroughly After skimming off the foam, add a bay leaf It’s even better if you have thyme or estragon
Boil it for 30 minutes on medium heat to bring out flavors The amount of water decreased to 1/3 and the flavors should be extracted by now It’s good. But I expected it to be redder
(The color of Sauce Américaine is from tomatoes not prawns. If only prawns were used, the color wouldn’t be vivid) Adding more tomatoes to make it vivid
I added 200g of tomato puree in total It’s so good Press it to extract essence of deliciousness Surprisingl, some chefs have pupils do this until it becomes dry
(I myself once kept doing this for an hour) If almost nothing drips, that’s enough It tastes great already, but I’m gonna simmer it down to make it thicker It’s more like soup, right
This is like bisque Let’s simmer it down to turn this into Sauce Américaine
(If you simmer it down with shells still in it, unfavorable flavors will be extracted too) I’m using only butter to make it thicker
(Usually, heavy cream, flour and butter are added, but I made it more simple) Divide 30g of butter into a few pieces and add them separately
If you wanna make it even thicker, add starch with water It’s becoming thicker
This should be enough to cover foods well Let me have a taste Ah~, this is so good Now, let’s saute prawns, pour the sauce and it’s done I just sprinkled cumin Cumin or curry powder go really well with these kinds of Sauce Américaine Pour olive oil in the pan
Saute them real quick on high heat in order to avoid making it tough Add 5g of butter an a clove of garlic Melt the butter and stir-fry garlic aside You can use olive oil instead of butter Add some brandy for its flavor
It smells so good It’s time for dresser It’s so simple yet elegant Bon appetit! Itadakimasu (Sauce Américaine looks so glossy)
I can’t believe how great it tastes It’s so good
I can feel every ingredient Distinctive flavors and sweetness are coursing through my nose It’s really good
The sauce makes prawns taste much better. I can’t get enough of it
(You can enjoy this as soup by adding this sauce to water or chicken broth) You won’t believe how much prawn shells can do as single ingredient until you try this
(If you adjust the thickness of the sauce, you can use it as pasta sauce) I’m gonna enjoy the rest with bread
If you love prawns, you must try this That’s all for this recipe. See you in the next video A bientot★

ソースアメリケーヌとは海老の殻を炒めて作る、フランス料理の基本ソースの一つです。
海老よりも海老の味がする濃厚なソース。
ビスクスープにも、パスタのソースにも使えて、万能ですよ！
本格派の味ですが、お家でも再現しやすいような簡単レシピでご紹介。
作り方のコツも丁寧に解説しましたので、試してみてください☆

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材料(仕上がり約200g)
赤海老　　　　　10尾
玉ねぎ　　　　　1/8個
人参　　　　　　1/6個
セロリ　　　　　少量
ニンニク　　　　半かけ
トマトピューレ　200g
ブランデー　　　40cc
白ワイン　　　　15cc
水　　　　　　　ひたひたになるくらい
ローリエ　　　　1枚
バター　　　　　30g

海老ソテー用
クミン　　少々
バター　　5g
ニンニク　1かけ

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#ソースアメリケーヌ　#ビスク　#海老