Venetian sauce

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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

  1. ↑ Alex- hotelfach.de: Sauces, Dressings: Preparation & Technical Terms - hotelfach.de. Retrieved April 22, 2019 .
  2. ↑ Auguste Escoffier: A. Escoffier's culinary art guide. P. 37 , accessed on April 22, 2019 (German).
  3. ↑ 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]).