Recipes > Sauces & Spreads > Genoese Sauce

Genoese Sauce


  • 1 small onion
  • butter
  • 1 glass of Burgundy
  • mushrooms
  • truffles
  • pinch of chopped parsley
  • 1/2 bay leaf
  • 2 cups of Espagnole sauce
  • 1 cup of veal stock
  • 1 tablespoonful of essence of fish
  • 1/2 teaspoonful of crayfish or lobster butter
  • 1/2 teaspoonful of anchovy butter


Cut up onion and fry it in butter, add Burgundy, some cuttings of mushrooms and truffles, parsley and bay leaf. Reduce half.

In another saucepan put Espagnole sauce, veal stock, and essence of fish, reduce one-third and add it to the other saucepan, skim off all the grease, boil for a few minutes, and pass through a sieve. Then stir it over the fire, and add crayfish and anchovy butter.


Print recipe/article only


The Cook's Decameron.

comments powered by Disqus