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Sauce Genevoise
Sauce Genevoise is a traditional French recipe for a classic brown sauce made from a demi-glace base flavoured with vegetables, bay leaf, fish head and red wine that is typically served with fish. The full recipe is presented here and I hope you enjoy this classic French version of: Tarragon Sauce.
prep time
cook time
40 minutes
Total Time:
60 minutes
Serves:
6
Rating: 
Tags : Sauce RecipesVegetable RecipesFrench Recipes
This is a classic French brown sauce based on demi-glace that's made with red wine and which is typically served with boiled fish such as salmon and
carp (or any other firm, flavourful, freshwater fish).
Ingredients:
60g onions, chopped
60g shallots, chopped
60g carrots, chopped
1 celery stick, diced
22g butter
1 bouquet of bayleaf,
parsley sprigs and thyme tied securely in a leek leaf
1 fish head, well cleaned and roughly cut up
300ml red wine
salt and freshly-ground
black pepper
210ml
demi-glace
anchovy essence
Method:
Melt the butter in a stew-pan then add the vegetables and cook slowly so soften. Draw the vegetables aside then add the bouquet and the fish head. Cover the pan and cook gently for 5 minutes. Flame the wine in a small pan (heat gently and set alight with a taper) then pour into the pan with the vegetables. Bring the mixture to a simmer and cook until the volume has reduced by a little more than half.
Season liberally then stir-in the demi-glace. Cover the pan and simmer gently for about 20 minutes. Strain through a fine-meshed sieve into a clean saucepan and bring to a boil. Reduce to a simmer and cook for a few minutes before flavouring with a few drops of anchovy essence then serve immediately.
