Véron (sauce): Véron sauce is a variant of Norman sauce in classic cuisine, which accompanies fish.
It is composed of Norman sauce, shallots, tarragon, chervil, tomatoes, (or Spanish sauce) black pepper, white wine and white wine vinegar, veal stock, essence of salted anchovies and a pinch of cayenne pepper.
Véron sauce bears the name of Doctor Louis Désiré Véron (1798-1867) who abandoned medicine for the more fashionable school life.
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.