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

List of sauces

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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