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Bercy Sauce

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Ingredients
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Minced shallots 2 Tablespoon
  White wine 1⁄2 Cup (8 tbs)
  Fish broth 1⁄2 Cup (8 tbs)
  Veloute sauce 1 Cup (16 tbs)
  Soft butter 1 Tablespoon
  Minced parsley 2 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1.Heat butter until melted and cook shallots in it till they are transparent.
2.Put fish broth and wine and cook the mixture until it is diminished to half.
3.Stir in soft butter, parsley and Sauce Veloute.
4.Add a sprinkling of salt and pepper and reheat.

SERVING
5.Serve with fried foods.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Method: 
Blending
Dish: 
Sauce
Interest: 
Everyday
Cook Time: 
20 Minutes

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Average: 4.1 (11 votes)