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]

References

^ ^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 978-0-312-28447-3.
^ Cooking Terms
^ Court Bouillon Recipe

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[busico-1] 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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[2]

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Nage (food)

Background

See also

References