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Venetian sauce (French: Sauce vénitienne) 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.

See also

• List of sauces

References

1. Auguste Escoffier (1907), Le Guide culinaire
2. The Housekeeper's Guide to Preserved Meats, Fruits, Vegetables, &.... Crosse & Blackwell. circa 1880s. p. 149

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