Sauce Bercy Recipe
Ingredients
| Shallot | 1 | |
| 1 oz/25 g unsalted butter | ||
| 1/4 pint/150 ml white wine | ||
| 1/4 pint/300 ml chicken, fish or vegetable stock | ||
| Ground black pepper | 1 To taste | |
| Strained juice of 1 small lemon | ||
| Chopped parsley | 1 Tablespoon | |
| 1/2 oz/15 g unsalted butter | ||
| 1/2 oz/15 g flour | ||
| Salt | To Taste | |
Directions
Peel and chop the shallot, melt the butter in a pan, then saute the shallot for 5 mins, or until softened.
Add the wine, bring to the boil and boil rapidly until reduced by half.
Add the stock, seasoning, lemon juice and parsley and bring back to the boil.
Beat the beurre mame ingredients together to form a paste.
Drop teaspoon-fuls into the pan and whisk vigorously until each is completely incorporated.
Continue until all the paste has been used.
Strain and use as required.
For a thicker sauce, add a little more beurre manie.
Add the wine, bring to the boil and boil rapidly until reduced by half.
Add the stock, seasoning, lemon juice and parsley and bring back to the boil.
Beat the beurre mame ingredients together to form a paste.
Drop teaspoon-fuls into the pan and whisk vigorously until each is completely incorporated.
Continue until all the paste has been used.
Strain and use as required.
For a thicker sauce, add a little more beurre manie.
Chef
