Sauce Véron (Fish Sauce)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 3 quarters sauce Normande
- 1 quarter sauce Tyrolienne
- 2 spoonfuls blond meat glaze
- 1 spoonful anchovy essence
Instructions
- Combine 3 quarters of finished sauce Normande with 1 quarter of sauce Tyrolienne.
- Mix the two sauces well.
- Complete with the dissolved blond meat glaze and the anchovy essence.