Genevoise sauce: Difference between revisions

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Line 7: == Preparation == Fish bones (ideally salmon heads) and mirepoix are first [[Sautéing\|sautéed]] in butter. The pot is then [[~~Deglaze~~Deglazing (cooking)\|deglazed]] with red wine and reduced by half. Fish fumet is then added and simmered for about 40 minutes. The sauce is then finished with cold knobs of butter. == See also == * [[French cuisine]] * [[Espagnole sauce\|Sauce Espagnol]] * [[French mother sauces]] * [[Velouté sauce]] * [[Sauce bercy\|Sauce Bercy]] * [[Stock (food)\|Fish fumet]] * [[Brown stock]] * [[Demi-glace]] == References ==