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

  1. 1 2 Busico, Michalene (2001). The chefs of the times: more than 200 recipes and reflections from some of America's most creative chefs, based on the popular column in the New York Times. Macmillan. p. 5. ISBN 978-0-312-28447-3.
  2. ↑ Cooking Terms
  3. ↑ Court Bouillon Recipe


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