Venetian sauce
Sauce venitienne is a herb sauce that is served with steamed and poached fish dishes or poached eggs. Different types of sauces are known under this name:
- A derivation of the hollandaise sauce by adding herbal puree.
- A German sauce is seasoned with lemon juice and chopped parsley greens.
- A derivative of the white wine sauce to which a reduction of tarragon vinegar, shallots and chervil as well as green butter with chervil and tarragon is added.
Individual evidence
- ↑ Alex- hotelfach.de: Sauces, Dressings: Preparation & Technical Terms - hotelfach.de. Retrieved April 22, 2019 .
- ↑ Auguste Escoffier: A. Escoffier's culinary art guide. P. 37 , accessed on April 22, 2019 (German).
- ↑ Jules Gouffé: The Royal Cookery Book: (le Livre de Cuisine) . S. Low, son, and Marston, 1869, p. 285 ( google.de [accessed on April 22, 2019]).