In restaurants, sauce bercy is based on veal stock but, in reality, it can be made using any meat jus other than lamb, jus describing the intensely flavoured jelly which you find set in a roasting tin after cooking a piece of beef or chicken. You could, of course, use lamb jus to serve with lamb. A jus can also describe a stock reduced to the point where it sets as a jelly. Sauce bercy is very good with a steak or pan-fried chicken breast.
Put the shallots in a small pan with the wine and reduce over a high heat to about
Add the meat jelly and bubble through, then whisk in the butter, a few pieces at a time. Add a squeeze of lemon juice and the parsley… et voilà, sauce bercy!.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.