Venetian sauce is a classical French herb sauce used to accompany fish. 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.

Characteristic of: French cuisine
Categories: French sauce Sauce
Also known as:
Wikidata ID: Q7919751
Wikipedia title: Venetian sauce
References:
Wikipedia article: Venetian sauce
Larousse Gastronomique; Montagné, Prosper, 1961

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