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Bercy Sauce II


Bercy Sauce II

This version of the Bercy sauce, named after a district in the east of Paris, is a savory sauce for roasts and steaks. It's made by reducing white wine and chopped shallots and then simmering in a basic demi-glace.

Note: There is another sauce called Bercy, but it is made from a basic fish velouté rather than a demi-glace, and thus is served with fish and seafood dishes. See the recipe for Bercy Sauce I.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes


  • 1 pint demi-glace
  • ¼ cup white wine
  • 2 Tbsp chopped shallots


  1. In a heavy-bottomed saucepan, combine the wine and shallots. Heat until the liquid boils, lower the heat a bit and continue simmering until the liquid has reduced by about three-fourths.

  2. Add the demi-glace, then lower heat to a simmer and reduce for about 10 minutes.

Makes about 1 pint of Bercy Sauce.
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