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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''' 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The sauce was originally made from the braising liquid from dishes prepared ''"à la genevoise".''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 chef [[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The sauce was originally made from the braising liquid from dishes prepared ''"à la genevoise".'' One of the first recipes for the sauce was given by the eighteenth-century 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, 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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Genevoise 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". One of the first recipes for the sauce was given by the eighteenth-century 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, Auguste Escoffier in his book Le guide culinaire.[3]
