Genevoise sauce

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.

The sauce was originally made from the braising liquid from dishes prepared "à la genevoise" popular during Marie-Antoine Carême's time.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