White Sauces
Non-illustrated recipe

Bercy Sauce

  • For : 1/2 litre
  • Time : 
  • Difficulty : 

Ingredients for Bercy Sauce :

  • 20 cl sauce veloutée with fish
  • 4 shallots
  • 1/2 glass white wine
  • 1/2 glass fish broth
  • 45 g butter
  • salt, pepper
  • 1 branch parsley
  • 1/2 lemon
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Technical stages for Bercy Sauce :

  • the shallots in 20 g butter without browning it.
  • Add the white wine and fish broth, by half.
  • Add the sauce veloutée and bring to a boil for 10 minutes. Away from the heat, whisk in 25 g butter, season, add the lemon juice and chopped parsley.
  • USES:
  • Poached fish
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