Bercy Sauce for Seafood

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



  1. Step 1

    Gather the ingredients.
  2. 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.
  3. Step 3

    Add the velouté, then lower heat to a simmer and reduce for about 5 minutes.
  4. Step 4

    Stir in the butter and chopped parsley. Season to taste with lemon juice and serve right away.