Sauce Bercy

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Preparation info

  • About

    2 cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ⅓ cup finely chopped shallots
  • 3 tablespoons butter
  • ¾ cup plus 2 tablespoons dry white wine
  • 1½ cups Brown Sauce
  • 1 teaspoon each of chopped tarragon and parsley


Cook the shallots in one tablespoon of butter until they are golden brown. Add three-quarters cup of the dry white wine and cook until it is reduced by half. Add the brown sauce and cook for ten minutes. Strain through a sieve and bring to the boil. Turn off the heat and stir in the two tablespoons cold butter. Add remaining wine and the herbs. Serve hot.

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