Clay's Kitchen : Sauce and Stock Recipes

Sauce and Stock Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Bercy Sauce

Servings: About 4 cups

1 cup dry white wine
2 minced shallots
1 quart fish velouté
1 tablespoon unsalted butter
3 tablespoons finely chopped parsley

Cook white wine and shallots in a 2 quart saucepan over medium heat for 5 to 7 minutes or until reduced in volume by three-fourths. Add fish velouté, reduce heat and simmer for 10 minutes. Stir in unsalted butter and parsley. Serve immediately.


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