Bercy Sauce II

Bercy Sauce II

The bercy sauce is a finished sauce for roasts and steaks that is made by reducing white wine and chopped shallots and then simmering in a basic demi-glace.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 8 persons



  1. Step 1

    In a heavy-bottomed saucepan, combine the wine and shallots. Heat until the liquid boils, lower the heat a bit and continue simmering until the liquid has reduced by about three-fourths.
  2. Step 2

    Add the demi-glace , then lower heat to a simmer and reduce for about 10 minutes.