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Sauce Bercy

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Ingredients
  Shallots/Baby onions 3
  Butter 40 Gram
  Dry white wine 6 Tablespoon
  Concentrated meat stock 2 Tablespoon
  Chopped parsley 1 Tablespoon
  Lemon juice 2 Teaspoon
Directions

Chop the shallots or onions very finely.
Melt half the butter in a small saucepan and fry the shallots gently until soft but uncoloured.
Add the wine and bubble briskly until reduced by half.
Add the stock.
Off the heat, beat in the remaining butter, the parsley and lemon juice to taste.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Melted
Dish: 
Sauce
Ingredient: 
Onion
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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4.126925
Average: 4.1 (13 votes)