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

The thing to avoid is overheating, which could cause the brandade to separate.

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

Recommended Dishes Guinzaglio; smoked swordfish brandade; pork belly with faro; bacon fat pizza; pepperoni pizza; mushroom pizza; clam pizza; “eggs in hell” pizza.

From New York Times • Feb. 16, 2016