Bercy Sauce Recipe for Roasts and Steaks

Name: Bercy Sauce II
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 pint demi-glace; 1/4 cup white wine; 2 tablespoons shallots (chopped)

Prep: 5 mins

Cook: 10 mins

Total: 15 mins

Servings: 4 to 8 servings

Yield: 2 cups

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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.

1 pint demi-glace
1/4 cup white wine
2 tablespoons chopped shallots

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

Nutrition Facts (per serving)
64	Calories
3g	Fat
4g	Carbs
3g	Protein

Nutrition Facts
Servings: 4 to 8
Amount per serving
Calories	64
% Daily Value*
Total Fat 3g	4%
Saturated Fat 2g	10%
Cholesterol 8mg	3%
Sodium 299mg	13%
Total Carbohydrate 4g	2%
Dietary Fiber 0g	1%
Total Sugars 1g
Protein 3g
Vitamin C 1mg	4%
Calcium 18mg	1%
Iron 1mg	5%
Potassium 312mg	7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.