Genevoiseadj.

Brit.

/ʒɛnᵻˈvwɑːz/, U.S.

/ˈˌʒɛnəˈˌvwɑz/

Forms: 1800s Genèvoise, 1800s– Genevoise.

Origin: A borrowing from French. Etymon: French genevoise.

Etymology: < French genevoise (1808 in sauce à la génevoise , lit. ‘sauce in the style of Geneva’; 1803 in manger à la genèvoise to eat (a fish dish) served with this sauce; 1812 as noun)), feminine of genevois Genevois adj. Compare Genevese adj. 2.

Cookery.

Designating a roux-based sauce for fish, typically containing dry white wine. Frequently as a postmodifier. Cf. Genevese adj. 2.

ΘΚΠ

the world > food and drink > food > additive > sauce or dressing > [adjective] > specific sauces

Périgueux1824

Genevoise1829

bigarade1833

Genevese1845

poblano1927

peri-peri1959

marinara1969

1829 L. E. Ude French Cook (ed. 10) xv. 253 Trout with Genevoise Sauce. After having emptied the trout, fasten the head with packthread.

1836 I. Roberts Young Cook's Guide 110 (menu) Turbot. Mullets, sauce Genevoise.

1879 Pall Mall Gaz. 11 Nov. 3/3 (advt.) Saumon sauce Genèvoise, Filet de Bœuf à la Richelieu, [etc.].

1910 C. Fellows Menu Maker 48 Fried whitefish, sauce Genevoise.

1996 Spectator (Hamilton, Ont.) (Nexis) 16 Oct. c12 Fish course: Loire salmon with a choice of Gibiche, Hollandaise or Genevoise sauce.

2000 A. B. Trubek Haute Cuisine i. 16 Guests ate saumon garni, with a sauce genevoise.

This entry has been updated (OED Third Edition, September 2009; most recently modified version published online March 2022).

单词	genevoise
释义	Genevoiseadj. Brit. /ʒɛnᵻˈvwɑːz/, U.S. /ˈˌʒɛnəˈˌvwɑz/ Forms: 1800s Genèvoise, 1800s– Genevoise. Origin: A borrowing from French. Etymon: French genevoise. Etymology: < French genevoise (1808 in sauce à la génevoise , lit. ‘sauce in the style of Geneva’; 1803 in manger à la genèvoise to eat (a fish dish) served with this sauce; 1812 as noun)), feminine of genevois Genevois adj. Compare Genevese adj. 2. Cookery. Designating a roux-based sauce for fish, typically containing dry white wine. Frequently as a postmodifier. Cf. Genevese adj. 2. ΘΚΠ the world > food and drink > food > additive > sauce or dressing > [adjective] > specific sauces Périgueux1824 Genevoise1829 bigarade1833 Genevese1845 poblano1927 peri-peri1959 marinara1969 1829 L. E. Ude French Cook (ed. 10) xv. 253 Trout with Genevoise Sauce. After having emptied the trout, fasten the head with packthread. 1836 I. Roberts Young Cook's Guide 110 (menu) Turbot. Mullets, sauce Genevoise. 1879 Pall Mall Gaz. 11 Nov. 3/3 (advt.) Saumon sauce Genèvoise, Filet de Bœuf à la Richelieu, [etc.]. 1910 C. Fellows Menu Maker 48 Fried whitefish, sauce Genevoise. 1996 Spectator (Hamilton, Ont.) (Nexis) 16 Oct. c12 Fish course: Loire salmon with a choice of Gibiche, Hollandaise or Genevoise sauce. 2000 A. B. Trubek Haute Cuisine i. 16 Guests ate saumon garni, with a sauce genevoise. This entry has been updated (OED Third Edition, September 2009; most recently modified version published online March 2022). < adj.1829
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