Bercy Sauce for Seafood
The Bercy sauce is a finished sauce for seafood dishes that is made by reducing white wine and shallots and then simmering in a basic fish velouté.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 1pint fish velouté
- ¼cup white wine
- 2tablespoons shallots, chopped
- 1tablespoon parsley, chopped
- 1tablespoon butter
- Lemon juice, to taste
Instructions
Step 1
Gather the ingredients.Step 2
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 a little more than half.Step 3
Add the velouté, then lower heat to a simmer and reduce for about 5 minutes.Step 4
Stir in the butter and chopped parsley. Season to taste with lemon juice and serve right away.