Sauce Bercy RecipeOrigin: France Period: Traditional |
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This is a classic white sauce typically served over poached eggs, escalopes of veal, artichokes and salsify. Ingredients:
1 tbsp shallots, finely chopped 
Sauce Bercy Preparation:Method:Melt the butter in a pan, add the shallots and fry gently until softened but not coloured (about 5 minutes). Add the wine, bring to a boil and cook until the volume has reduced by half. At this point stir in the stock along with the lemon juice and parsley. Season to taste, bring to a boil then take off the heat and set aside. In the meantime, work together the butter and flour until you have a smooth paste. Add to the pan in small pieces, whisking to combine. Return to the heat then heat, stirring constantly, until boiling. Adjust the seasoning to taste and serve. Unlike many other sauces, sauce bercy should be on the thin side and must be decidedly sharp in flavour (add more lemon juice, if necessary). |
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