Bercy Sauce IThe Bercy sauce, named after a district in the east of Paris, is a finished sauce for fish and seafood dishes. It's made by reducing white wine and chopped shallots and then simmering in a basic fish velouté.
Note: There is another sauce called Bercy, but it is made from a basic demi-glace rather than a fish velouté, and thus is served with roasts and steaks instead of fish. See the recipe for Bercy Sauce II.
Also see: The Mother Sauces
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
- 1 pint fish velouté
- ¼ cup white wine
- 2 Tbsp chopped shallots
- 1 Tbsp chopped parsley
- 1 Tbsp butter
- Lemon juice, to taste
- 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 a little more than half.
- Add the velouté, then lower heat to a simmer and reduce for about 5 minutes.
- Stir in the butter and chopped parsley. Season to taste with lemon juice and serve right away.