Venetian sauce

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

strained and finished with:

• chopped chervil and tarragon

References

1. Auguste Escoffier (1907), Le Guide culinaire