Sauce Bercy

Name: Sauce Bercy
Ingredients: 4 tbsp dry white wine; 2 fl oz/56 ml chicken stock (if you are making the Jerusalem Artichokes Timbales use the stock that the Jerusalem artichokes were cooked in); 1 onion, skinned and finely chopped; 1 tbsp finely chopped parsley; 2 fl oz/56 ml chicken stock (if you are making the Jerusalem Artichokes Timbales use the stock that the Jerusalem artichokes were cooked in); 2 fl oz/56 ml chicken stock (if you are making the Jerusalem Artichokes Timbales use the stock that the Jerusalem artichokes were cooked in); Juice of half a lemon; 2 oz/56 g butter, cut into pieces

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This delicious sauce can be liquidized if you prefer. It is good with all grilled fish, meat and chicken, or steamed vegetables.

Ingredients

1 onion, skinned and finely chopped
4 tbsp dry white wine
2 fl oz/

Sauce
Gluten-free
Summer

Method

Put the onion into a saucepan together with the white wine and chicken stock. Bring to a gentle simmering point and simmer, with the saucepan uncovered, until the liquid has reduced by half and the onion is soft.

Whisk in the butter a piece at a time, then whisk in the lemon juice, making sure that the liquid doesn’t boil at all after the butter is added. Just before serving, whisk in t