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
References
- ^ Auguste Escoffier (1907), Le Guide culinaire
- ^ The Housekeeper's Guide to Preserved Meats, Fruits, Vegetables, &.... Crosse & Blackwell. circa 1880s. p. 149
 | This food ingredient article is a stub. You can help Wikipedia by expanding it. |
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
References
- ^ Auguste Escoffier (1907), Le Guide culinaire
- ^ The Housekeeper's Guide to Preserved Meats, Fruits, Vegetables, &.... Crosse & Blackwell. circa 1880s. p. 149
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