Venetian sauce

Venetian sauce (French: Sauce vénitienne) is a classical French herb sauce used to accompany fish.[1][2] It consists of:

  • a velouté and fish fumet base
  • equal quantities of tarragon vinegar and white wine reduced with:
  • chopped shallots and chervil
  • White wine sauce
  • Herb juice

After cooking, it is strained and finished with chopped chervil and tarragon.

See also

  • iconFood portal
  • List of sauces

References

  1. ^ Auguste Escoffier (1907), Le Guide culinaire
  2. ^ The Housekeeper's Guide to Preserved Meats, Fruits, Vegetables, &.... Crosse & Blackwell. circa 1880s. p. 149
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