 | |
| Alternative names | Sauce à la polonaise (inFrench) |
|---|---|
| Type | Sauce orgarnish |
| Place of origin | Poland |
| Associatedcuisine | |
| Main ingredients | Butter,breadcrumbs, herbs |
Polonaise sauce (French:sauce à la polonaise,pronounced[sosalapɔlɔnɛz]) 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, breadcrumbs, salt, lemon juice and herbs such as thyme, basil and parsley. It is poured over cooked or steamed vegetables, most notablycauliflower,asparagus,wax beans orbroccoli.[2][3][4][5]Velouté à la polonaise is a wholly different sauce.
Preparation methods and ingredients differ among cooks. Variations include addinghorseradish,sour cream,yogurt orkefir.[6][7]