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

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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