Venetian sauce explained

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

After cooking, it is strained and finished with chopped chervil and tarragon.

See also

• List of sauces

Notes and References

1. [Auguste Escoffier]