Nage (food)

A nage is 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

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 not. Ingredients such as tomatoes may be added.^[1]

See also

• Demi-glace

References

1. ^ ^{a b} 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 9780312284473. http://books.google.com/books?id=73YNnuujmpcC&pg=PA5. 
2. ^ http://www.newitalianrecipes.com/cooking-terms.html
3. ^ http://www.how-to-cook-gourmet.com/courtbouillonrecipe.html