92 Sauce Bercy


Heat 50 g (2 oz) butter in a pan, add 2 tbs finely chopped shallot and cook without colour. Moisten with dl (9 fl oz or 1⅛ U.S. cups) white wine and dl (9 fl oz or 1⅛ U.S. cups) of either Fish Stock or cooking liquor from the fish under preparation. Reduce by one-third and add dl (1⅓ pt or U.S. cups) fish Velouté, bring to the boil and simmer for a few minutes; remove from the heat and finish with 100 g ( oz) butter and 1 tbs chopped parsley.

This sauce is specially suitable for serving with fish.