Bercy sauce
Instructions
Sauté the shallots in a little butter without coloring them, add the wine and let reduce by half.
Add the velvety sauce, bring to the boil and let it shrink.
Remove the sauce from the heat, add the remaining butter, parsley, lemon juice and pepper and stir.
Ideal for boiled fish and crustaceans.
Ingredients and dosing for 4 persons
- 30 cl of velvety sauce
- 2 small shallots, chopped
- 10 cl of dry white wine
- 50 g of butter
- 1 tablespoon of chopped parsley
- 1 lemon (juice)
- Little of white pepper