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Sauce Bercy

Western.Chefs's picture
  Shallot 1
  Unsalted butter 1 Ounce (25 Grams)
  White wine 1⁄4 Pint (150 Milliliter)
  Chicken stock/Fish / vegetable stock 1⁄4 Pint (300 Milliliter)
  Freshly ground black pepper To Taste
  Salt To Taste
  Strained lemon juice 2 Tablespoon (1 Small Lemon)
  Freshly chopped parsley 1 Tablespoon
For the beurre manie
  Unsalted butter 1⁄2 Ounce (15 Gram)
  Flour 1⁄2 Ounce (15 Gram)

Peel and chop the shallot, melt the butter in a pan, then saute the shallot for 5 mins, or until softened.
Add the wine, bring to the boil and boil rapidly until reduced by half.
Add the stock, seasoning, lemon juice and parsley and bring back to the boil.
Beat the beurre mame ingredients together to form a paste.
Drop teaspoon-fuls into the pan and whisk vigorously until each is completely incorporated.
Continue until all the paste has been used.
Strain and use as required.
For a thicker sauce, add a little more beurre manie.

Recipe Summary

Side Dish

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Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 533 Calories from Fat 319

% Daily Value*

Total Fat 36 g55.8%

Saturated Fat 22.3 g111.4%

Trans Fat 0 g

Cholesterol 95 mg31.7%

Sodium 582.3 mg24.3%

Total Carbohydrates 27 g8.9%

Dietary Fiber 1.2 g5%

Sugars 4 g

Protein 6 g12.2%

Vitamin A 52.6% Vitamin C 37.3%

Calcium 6.1% Iron 15.4%

*Based on a 2000 Calorie diet

Sauce Bercy Recipe