Sauce a La Venitienne – Venezianischer Sauce

A bean recipe for every taste:

‘Sauce a la venitienne’, Venetian sauce: a white wine sauce (such as the ‘Sauce allemande’) as a base, strained with a reduction of chopped shallots and tarragon in vinegar, whipped with green butter, garnished with chopped chervil and tarragon.

Put the shallots with the tarragon as well as the vinegar in a small saucepan and cook at low temperature by half. Strain the reduction through a fine-mesh sieve. Heat the reduction again in a saucepan and add the ‘Sauce allemande’ while stirring. Remove from heat, add the green butter piece by piece at low temperature. Bring to the table immediately.

When serving, garnish with chopped chervil and tarragon.

The green butter:

Blanch spinach and culinary herbs briefly (i.e. 1-2 min. ) in boiling hot water. Drain well, squeeze out water heartily. Mix the spinach and herbs with the butter in a mortar and grind finely with a pestle. Then spread it through a fine-meshed tamis, no fibers should remain in the butter mixture.

The ‘Sauce allemande’:

Place the shallots in a saucepan with the white wine, peppercorns and bouquet garni and cook the liquid over medium heat until two-thirds thick.

Add the poultry stock and the mushrooms and boil the liquid repeatedly by half.

Add the whipped cream and simmer the sauce until it thickens.

Related Recipes:

Tartar of Smoked Trout and Salmon with AvocadoSmoked trout and salmon tartare with avocado and walnut vinaigrette Cut trout fillet and salmon fillet into... Asparagus Spears with LobsterA more wonderful asparagus recipe: Lobster in boiling salted water form and simmer 10 min on low heat then... French Beans Au GratinFor green beans au gratin, wash the green beans and remove the stem ends. Cut the tomatoes into cubes. Quarter... Veal Cutlets with Olive-Lime SaucePreheat the oven to 70 degrees and heat a plate with it. Cut the olives into strips. Finely chop the young... Chicken Breast with Honey Vinegar Sauce on Leek FondueRemove the skin from the onions and chop them finely. Clean the leek, cutting away the hard dark green parts... Venison Escalope in Red Wine Sauce with Spinach Croquettes and Green AsparagusFor the venison cutlets in red wine sauce with spinach croquettes and green asparagus, first pound the venison... Potaufeu of Mussels and VegetablesClean the mussels, peel the garlic clove. Cut fennel hearts into narrow strips, carrot, leek and the nicest of... Coq Au VinRinse the chicken, rub dry and divide into 8 pieces. Salt and pepper. Put the liver aside. Cut the smoked... Garlic Soup with ScallopsRemove the outer skins of the garlic, reserving a liter of bulb for decoration. From the remaining root cut... Young Duck with Porcini MushroomsHave fun preparing this mushroom dish! Remove the peel from the shallots. Clean the mushrooms and sauté them...