Polonaise sauce (French: sauce à la polonaise) is a sauce that originated in Poland and became popular in France in the 18th century.[1] The sauce consists of melted butter, chopped boiled eggs, bread crumbs, salt, lemon juice and herbs such as thyme, basil and parsley. It is poured over cooked or steamed vegetables, most notably cauliflower, asparagus, wax beans or broccoli.[2][3][4][5] Velouté à la polonaise is a wholly different sauce.
 Wax beans with herbless polonaise | |
| Alternative names | Polish-styled garnish, sauce à la polonaise |
|---|---|
| Type | Sauce or garnish |
| Place of origin | Poland |
| Region or state | Worldwide |
| Associated cuisine | Polish, French |
| Main ingredients | Butter, bread crumbs, herbs |
Preparation methods and ingredients differ among cooks. Variations include adding horseradish, sour cream, yoghurt, or kefir.[6][7]
References
edit- ^ "Cauliflower Polonaise from The New Basics Cookbook by Sheila Lukins and Julee Rosso". app.ckbk.com.
- ^ "Broccoli Polonaise". Allrecipes.
- ^ "Polonaise Sauce - Recipe | Cooks.com". www.cooks.com.
- ^ "Broccoli Polonaise | Challenge Dairy". challengedairy.com.
- ^ Command, United States Naval Supply Systems (March 18, 1979). "Foodservice Operations". Naval Supply Systems Command – via Google Books.
- ^ "Recipes". www.polamjournal.com.
- ^ Kapoor, Anand (March 18, 2013). Taste: 7 Michelin Star and Celebrity Chefs. Om Books International. ISBN 9789383202058 – via Google Books.