Venetian sauce
From Wikipedia, the free encyclopedia
Venetian sauce (French: Sauce vénitienne) is a classical French herb sauce used to accompany fish.[1] 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
strained and finished with:
- chopped chervil and tarragon
[edit] References
- ^ Auguste Escoffier (1907), Le Guide culinaire
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