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Similar Court‑bouillon, Lobster Thermidor, Gastrique, Mignonette sauce, Beurre blanc | ||
Nage is the term used in the USA 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.
Background
Cooking something à la nage translates as “while swimming” (French nage) and refers to cooking in a well-flavored court-bouillon. 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, unlike a court-bouillon which is omitted. Additional ingredients such as tomatoes are sometimes added.
References
Nage (food) Wikipedia(Text) CC BY-SA