brandade

American  

[brahn-dahd, brahn-dahd] / brɑnˈdɑd, brɑ̃ˈdɑd /

noun

1. a Provençal dish of salt cod puréed with olive oil and milk or cream and sometimes mashed potatoes and garlic.

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brandade British  

/ brɑ̃dad /

noun

1. a Provençal dish of salt cod puréed with olive oil and milk

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Etymology

Origin of brandade

1825–30; < French, from Provençal brandado “act of stirring, shaking,” past participle of branda “to stir, shake,” from Old Provençal brandar “to shake, brandish,” of Germanic origin ( see brandish ( def. ))

Example Sentences

For many, another interesting inclusion is brandade, which is a creamy potato-salt cod mixture.

From Salon • Dec. 24, 2022

Strictly speaking, brandade is a Provençal dish of salt cod puréed with garlic, olive oil and sometimes potato, but I have used ithere because the texture of the end result is similar.

From The Guardian • Dec. 22, 2017

This is often discarded, but as Ali-Bab remarks in his Gastronomie Pratique, it helps the flavour and the consistency of the brandade, being gelatinous.

From The Guardian • Sep. 26, 2017

Toast spread with smoked swordfish whipped into a smooth brandade was lovely, though, perked up with pickled onions and dotted with poppy seeds.

From New York Times • Feb. 16, 2016

But there are flickers of originality, too, like the broiled brandade of hake on toast that is as sweet as crab meat thanks to kernels of corn.

From New York Times • Sep. 8, 2015