- Recipes Home
- Interest Groups
Bercy Butter Recipe
|Dry white wine||1⁄4 Cup (4 tbs)|
|Minced shallots||1 1⁄2 Tablespoon|
|Beef consomme||1⁄2 Cup (8 tbs)|
|Butter||1⁄2 Cup (8 tbs) (At Room Temperature)|
|Minced parsley||1 Tablespoon|
|Freshly ground white pepper||To Taste|
Serving size: Complete recipe
Calories 909 Calories from Fat 803
% Daily Value*
Total Fat 91 g140.6%
Saturated Fat 57.8 g289.1%
Trans Fat 0 g
Cholesterol 241.9 mg
Sodium 414.6 mg17.3%
Total Carbohydrates 9 g2.9%
Dietary Fiber 0.76 g3%
Sugars 0.8 g
Protein 7 g14.7%
Vitamin A 86.9% Vitamin C 36.6%
Calcium 6.4% Iron 8.5%
*Based on a 2000 Calorie diet
Cook over medium heat until all the ingredients have boiled down to about 1 1/2 tablespoons.
Mash the butter with a wooden spoon and beat it until it is light and creamy.
Or beat with an electric blender.
Beat the butter, 1 tablespoon at a time, into the wine mixture, beating well after each addition.
When all the butter has been beaten in, beat in the parsley and salt and pepper to taste.