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White Sauces

Bercy Sauce
  • For : 1/2 litre
  • Time : 1 h 30
  • Difficulty : easy

For this recipe, you need :

  • 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

Technical Stages :

  • Sweat the shallots in 20 g butter without browning it.
  • Add the white wine and fish broth, reduce 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
Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

"EXCELLENCE" Sauce Pan without Lid Ø20 cm"EXCELLENCE" Sauce Pan without Lid Ø20 cm 40.40 Euro
Stainless steel whisk 12 cmStainless steel whisk 12 cm 11.80 Euro
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