‘À la Polonaise’ (Polonaise Sauce) is an internationally recognised French culinary term for serving dishes – mostly cooked vegetables – with a crispy, buttery breadcrumb garnish.
What is Polonaise sauce made of?
It consists of breadcrumbs sautéed in melted butter; alongside finely diced eggs, chopped herbs, a generous sprinkle of salt and, on occasion, also a squeeze of lemon juice.
Here’s the exact definition from Larousse Gastronomique, the French encyclopaedia of gastronomy:
The original entry mentions ‘fines herbes’, which is a French herb blend of chopped parsley, chives, tarragon and chervil. In Poland, the most commonly used herbs include parsley, chives and dill.
Is Polonaise Sauce actually Polish?
Some online sources claim that the Polonaise Sauce is a French technique, only vaguely inspired by the Polish influences.
And while everything sounds fancier in French, this way of serving dishes is very typical of the Polish cuisine.
In the old Polish cookbooks, Polonaise Sauce was called simply ‘zrumieniona bułka’ (Polish for: browned breadcrumbs) or ‘okrasa z masła i bułki tartej’ (literally: fatty topping of butter and breadcrumbs).
After Maria Ochorowicz-Monatowa:
À la Polonaise (Polish-style, “in the Polish manner”) – French term for a vegetarian garnish consisting of breadcrumbs sautéed in melted butter, and a sprinkle of diced eggs and chopped herbs.
Beurre à la Polonaise (French for: “Polish-style butter”) – a simplified version of Polonaise sauce; a garnish made of breadcrumbs sautéed in butter.
Omasta (also known as Okrasa) – Polish term for a variety of fatty toppings, including – but not limited to – breadcrumbs browned in butter.
Polish-styled garnish – see Polonaise Sauce
Polonaise Sauce – English term for À la Polonaise
recipes with POLONAISE SAUCE
The most popular veggies prepared that way include:
- Asparagus à la Polonaise
- Broccoli à la Polonaise
- Cauliflower à la Polonaise