Bercy Sauce Recipe
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Shallots | 2 Tablespoon, minced | |
| White wine | 1/2 Cup (16 tbs) | |
| Fish broth - 1/2 cup | ||
| Soft butter | 1 Tablespoon (Sauce Veloute - 1 cup) | |
| Parsley | 2 Teaspoon, minced (Sauce Veloute - 1 cup) | |
| Salt | 1 To taste (Sauce Veloute - 1 cup) | |
| Pepper | To Taste (Sauce Veloute - 1 cup) | |
Directions
MAKING
1.Heat butter until melted and cook shallots in it till they are transparent.
2.Put fish broth and wine and cook the mixture until it is diminished to half.
3.Stir in soft butter, parsley and Sauce Veloute.
4.Add a sprinkling of salt and pepper and reheat.
SERVING
5.Serve with fried foods.
1.Heat butter until melted and cook shallots in it till they are transparent.
2.Put fish broth and wine and cook the mixture until it is diminished to half.
3.Stir in soft butter, parsley and Sauce Veloute.
4.Add a sprinkling of salt and pepper and reheat.
SERVING
5.Serve with fried foods.
Chef
