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.
- Serves: 8 persons
- 1pint demi-glace
- ¼cup white wine
- 2tablespoons shallots (chopped)
Step 1In 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.
Step 2Add the demi-glace , then lower heat to a simmer and reduce for about 10 minutes.