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{{Distinguish|Genovese sauce}}{{Short description|Type of sauce}} |
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'''Genevoise sauce''' is a type of French [[Brown sauce (meat stock based)|brown sauce]] made from [[fish fumet]], [[mirepoix]], red wine, and butter usually accompanied with fatty fishes such as trout and salmon.<ref>{{Cite web |title=Sauce Genevoise, Geneva Sauce recipe - Escoffier at Home |url=https://escoffierathome.com/recipes/49-sauce-genevoise-geneva-sauce/}}</ref> Some versions use white wine instead of red wine. |
'''Genevoise sauce''' or '''Geneva sauce''' is a type of French [[Brown sauce (meat stock based)|brown sauce]] made from [[fish fumet]], [[mirepoix]], red wine, and butter usually accompanied with fatty fishes such as trout and salmon.<ref>{{Cite web |title=Sauce Genevoise, Geneva Sauce recipe - Escoffier at Home |url=https://escoffierathome.com/recipes/49-sauce-genevoise-geneva-sauce/}}</ref> Some versions use white wine instead of red wine. |
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The sauce was originally made from the braising liquid from dishes prepared ''"à la genevoise".'' One of the first recipes for the sauce was given by the eighteenth-century French chef and writer [[Louis Eustache Ude]] who used white wine instead of red wine.<ref>{{Cite web |title=À la Genevoise - CooksInfo |url=https://www.cooksinfo.com/a-la-genevoise}}</ref> |
The sauce was originally made from the braising liquid from dishes prepared ''"à la genevoise"'' popular during [[Marie-Antoine Carême]]'s ''time.'' One of the first recipes for the sauce was given by the eighteenth-century French chef and writer [[Louis Eustache Ude]] who used white wine instead of red wine.<ref>{{Cite web |title=À la Genevoise - CooksInfo |url=https://www.cooksinfo.com/a-la-genevoise}}</ref> |
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This sauce was later further popularized by the French chef Auguste Escoffier in his book ''Le guide culinaire.''<ref>{{Cite web |title=Sauce Genevoise from Le Guide Culinaire by Auguste Escoffier |url=https://app.ckbk.com/recipe/esco04831c01s005r023/sauce-genevoise}}</ref> |
This sauce was later further popularized by the French chef and writer [[Auguste Escoffier]] in his book ''[[Le guide culinaire]].''<ref>{{Cite web |title=Sauce Genevoise from Le Guide Culinaire by Auguste Escoffier |url=https://app.ckbk.com/recipe/esco04831c01s005r023/sauce-genevoise}}</ref> |
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== Preparation == |
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Fish bones (ideally salmon heads) and mirepoix are first [[Sautéing|sautéed]] in butter. The pot is then [[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. |
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== See also == |
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* [[French cuisine]] |
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* [[Espagnole sauce|Sauce Espagnol]] |
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* [[French mother sauces]] |
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* [[Velouté sauce]] |
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* [[Sauce bercy|Sauce Bercy]] |
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* [[Stock (food)|Fish fumet]] |
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* [[Brown stock]] |
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* [[Demi-glace]] |
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== References == |
== References == |
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<references /> |
<references /> |
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[[Category:French cuisine]] |
[[Category:French cuisine]] |
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[[Category:Sauces]] |
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{{Food-stub}} |
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[[Category:Brown sauces]] |
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[[Category:French sauces]] |
Genevoise sauceorGeneva sauce is a type of French brown sauce made from fish fumet, mirepoix, red wine, and butter usually accompanied with fatty fishes such as trout and salmon.[1] Some versions use white wine instead of red wine.
The sauce was originally made from the braising liquid from dishes prepared "à la genevoise" popular during Marie-Antoine Carême's time. One of the first recipes for the sauce was given by the eighteenth-century French chef and writer Louis Eustache Ude who used white wine instead of red wine.[2]
This sauce was later further popularized by the French chef and writer Auguste Escoffier in his book Le guide culinaire.[3]
Fish bones (ideally salmon heads) and mirepoix are first sautéed in butter. The pot is then 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.
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