frikase

Frikase is a culinary term with origins in French cuisine, referring to a method of cooking where ingredients, typically meat or vegetables, are first sautéed or browned and then simmered in a sauce. The sauce is usually a white sauce, often thickened with a roux made from butter and flour, and may incorporate ingredients like cream, milk, or broth.

The term "frikase" can also refer to the finished dish itself. Traditionally, it often involved white meats like chicken or veal, though variations exist with pork, lamb, or even seafood. The meat is usually cut into pieces and cooked until tender. Vegetables, such as mushrooms, onions, or peas, are commonly added to the dish. The sauce is a key component, providing moisture and flavor, and is often seasoned with herbs and spices.

While its roots are in classical French cooking, frikase has been adapted and reinterpreted in various cuisines around the world, with regional variations in ingredients and preparation methods. The name itself is thought to derive from the Old French word "fricassée," possibly related to "frire" meaning to fry. The essence of frikase remains the gentle cooking of ingredients in a flavorful, often creamy sauce.