Definitions

from The American Heritage® Dictionary of the English Language, 5th Edition.

  • noun A dish of Provençal origin prepared from salted cod.

from Wiktionary, Creative Commons Attribution/Share-Alike License.

  • noun A puree of salted cod, olive oil, and milk.

Etymologies

from The American Heritage® Dictionary of the English Language, 4th Edition

[French, from Provençal brandado, from Old Provençal, past participle of brandar, to shake, from brand, sword, of Germanic origin; see gwher- in Indo-European roots.]

from Wiktionary, Creative Commons Attribution/Share-Alike License

French, from Occitan brandada, from brandar ("to stir"). Cognate to Spanish brandada.

Examples

  • The brandade was a masterpiece, and Pardon had served a dry wine from somewhere around Nice, which went miraculously with the fish.

    Maigret's Revolver

  • The mushroom pate, the eggplant "brandade", the sauteed peppers, watermelon radish

    Recent Reviews Near San Francisco, CA

  • Must Try: Pig's feet, sliced pork belly, brandade, cochon de lait, fois gras and haricot vert salad, soups, charcuterie and beef cheek.

    Amy Chan: Top 10 Restaurants in Paris on Any Budget

  • Must Try: Pig's feet, sliced pork belly, brandade, cochon de lait, fois gras and haricot vert salad, soups, charcuterie and beef cheek.

    Amy Chan: Top 10 Restaurants in Paris on Any Budget

  • Throw in a teaspoon of lumpfish roe as you spread the brandade on toast.

    Nigel Slater's classic brandade

  • For the full experience, reserve in her two-year-old tasting room, Clandestino, where on Wednesday and Thursday nights she serves a 13-course, modernist menu that might include "codfish soup" made with a sous-vide soft-poached egg and a foam of brandade a dried cod and potato purée, or lamb stew accented with peppermint "spheres." duirestaurante.com.br

    Feasts of São Paulo

  • A clean, bright white blend from Gascogny, it was a perfectly serviceable aperitif and accompaniment to the mixed plate of hors d'oeuvres that included cod brandade, veal tongue and leeks in vinaigrette sauce.

    Alain Ducasse

  • A wonderful, creamy dip with a deep taste of the sea, the classic brandade is a mixture of poached salt cod and olive oil.

    Nigel Slater's classic brandade

  • In 1882, a sickly Pierre-Auguste Renoir felt reinvigorated by eating a brandade -- a puree of cod and potatoes -- and wondered if he had "rediscovered the Ambrosia of the gods."

    Matthew Jacob: In France, They Cherish Lunch and Liberte

  • The Husband is a huge fan of brandade, a French puree of salt cod, potato, garlic, and olive oil.

    SARA MOULTON’S EVERYDAY FAMILY DINNERS

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