Venetian sauce (French: Sauce vénitienne) is a classical French herb sauce used to accompany fish.Auguste Escoffier (1907), Le Guide culinaire 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 The Housekeeper's Guide to Preserved Meats, Fruits, Vegetables, &.... Crosse & Blackwell. circa 1880s. p. 149