Small Sauces: Bercy

Reduce by two-thirds 2 oz (60 g) chopped shallots and ½ cup (120 mL) white wine. Add 1 qt (960 mL) fish velouté, reduce slightly, and finish with 2 oz (60 g) raw butter, 2 tbsp (30 mL) chopped parsley, and lemon juice to taste.