Genevoise sauce

Last updated

Genevoise sauce or Geneva 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.

Contents

The sauce was originally made from the braising liquid from dishes prepared "à la genevoise" popular during Marie-Antoine Carême's time.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]

Preparation

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.

See also

Related Research Articles

<span class="mw-page-title-main">Sauce</span> Liquid, cream, or semi-solid food served on or used in preparing other foods

In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in Rites of Zhou in the 3rd century BC.

<span class="mw-page-title-main">Mirepoix</span> Flavor base made of vegetables

A mirepoix is a mixture of diced vegetables cooked with fat for a long time on low heat without coloring or browning. The ingredients are not sautéed or otherwise hard-cooked, because the intention is to sweeten rather than caramelize them. Mirepoix is a long-standing part of French cuisine and is the flavor base for a wide variety of dishes, including stocks, soups, stews, and sauces.

<span class="mw-page-title-main">Auguste Escoffier</span> French chef and culinary writer (1846–1935)

Georges Auguste Escoffier was a French chef, restaurateur, and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French haute cuisine; Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as roi des cuisiniers et cuisinier des rois, Escoffier was a preeminent figure in London and Paris during the 1890s and the early part of the 20th century.

<span class="mw-page-title-main">Chateaubriand (dish)</span> Front cut of a beef tenderloin

Chateaubriand is a dish that traditionally consists of a large front cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. While the term originally referred to the preparation of the dish, Auguste Escoffier named the specific front cut of the tenderloin the Chateaubriand.

<span class="mw-page-title-main">Hollandaise sauce</span> Sauce made of egg, butter, and lemon

Hollandaise sauce is a mixture of egg yolk, melted butter, and lemon juice. It is usually seasoned with salt, and either white pepper or cayenne pepper.

<span class="mw-page-title-main">Blanquette de veau</span> French veal ragout

Blanquette de veau is a French veal stew. In the classic version of the dish the meat is simmered in a white stock and served in a sauce velouté enriched with cream and egg. It is among the most popular meat dishes in France.

<span class="mw-page-title-main">Béarnaise sauce</span> Sauce made of clarified butter and egg yolk

Béarnaise sauce is a sauce made of butter, egg yolk, white-wine vinegar, and herbs. It is regarded as a "child" of hollandaise sauce. The difference is only in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne.

<span class="mw-page-title-main">Beurre noir</span> French butter dish

Beurre noir is melted butter that is cooked over low heat until the milk solids turn a very dark brown. As soon as this happens, acid is carefully added to the hot butter, usually lemon juice or a type of vinegar. Some recipes also add a sprig of parsley, which is removed from the hot butter before the acid is added. It is typically served with eggs, fish, or certain types of vegetables.

<span class="mw-page-title-main">Velouté sauce</span> Classic French sauce

A velouté sauce is a savory sauce that is made from a roux and a light stock. It is one of the "mother sauces" of French cuisine listed by chef Auguste Escoffier in the early twentieth century, along with espagnole, tomato, béchamel, and mayonnaise or hollandaise. Velouté is French for 'velvety'.

<span class="mw-page-title-main">Gastrique</span> Caramelized sugar, deglazed with vinegar

Gastrique is caramelized sugar, deglazed with vinegar or other sour liquids, used as a sweet and sour flavoring for sauces.

<span class="mw-page-title-main">Lyonnaise potatoes</span> Pan-fried potatoes

Lyonnaise potatoes – in French pommes de terre sautées à la lyonnaise – are potatoes, boiled and then sliced and shallow-fried, served together with fried onions.

<span class="mw-page-title-main">Duchess potatoes</span> Shaped and baked mashed potatoes

Duchess potatoes consist of a purée of mashed potato, egg yolk, and butter, which is forced from a piping bag or hand-moulded into various shapes which are then baked in a high temperature oven until golden. They are typically seasoned similarly to mashed potatoes with, for example, salt, pepper, and nutmeg. They are a classic item of French cuisine, and are found in historic French cookbooks.

Venetian sauce is a classical French herb sauce used to accompany fish. It consists of:

<span class="mw-page-title-main">Soubise sauce</span> Onion sauce based on béchamel

Soubise sauce is an onion sauce thickened with béchamel sauce, pounded cooked rice, or cream. It is generally served with meats, game, poultry and vegetables. It was formerly often used to coat meat. It is first documented in 1836. It has many variations, the simplest including just onions, butter, and cream.

<span class="mw-page-title-main">Pozharsky cutlet</span> Russian dish of breaded ground meat

A Pozharsky cutlet is a breaded ground chicken or veal patty that is typical of Russian cuisine. A distinct feature of this cutlet is adding butter to minced meat, which results in an especially juicy and tender consistency. The dish was created in the beginning of the 19th century in Russia and later adopted by French haute cuisine.

Sauce bercy is a classic sauce of French cuisine. The main ingredients are fish stock, velouté sauce, white wine, shallots and butter.

<span class="mw-page-title-main">French mother sauces</span> Sauce from which other sauces are derived within the French cooking tradition

In French cuisine, the mother sauces, also known as grandes sauces in French, are a group of sauces upon which many other sauces – "daughter sauces" or petites sauces – are based. Different classifications of mother sauces have been proposed since at least the early 19th century.

<span class="mw-page-title-main">Florentine (culinary term)</span> Term in French cuisine

Florentine or à la Florentine is a term from classic French cuisine that refers to dishes that typically include a base of cooked spinach, a protein component and Mornay sauce. Chicken Florentine is the most popular version. Because Mornay sauce is a derivation of béchamel sauce which includes roux and requires time and skill to prepare correctly, many contemporary recipes use simpler cream-based sauces.

Sauce Périgueux and its derivative Sauce Périgourdine, named after the city of Périgueux, capital of the Périgord region of France, are savoury sauces. Their principal ingredients are madeira and truffles.

References

  1. "Sauce Genevoise, Geneva Sauce recipe - Escoffier at Home".
  2. "À la Genevoise - CooksInfo".
  3. "Sauce Genevoise from Le Guide Culinaire by Auguste Escoffier".