Sauce Bercy Recipe2016-06-19
- Yield : 2 cups
- Servings : 8
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
Sauce Bercy recipe. This sauce is named for a well-known quarter of Paris,which has at one time famous as a center of commerce for wines.This tasty sauce enriched with dry white wine, shallots, parsley, and butter. It’s delicious with any sautéed, baked, broiled, or poached fish, from salmon to sole.
- 2/3 cup finely chopped shallots
- 3 tablespoons unsalted butter
- 3/4 cup (180 ml) plus 2 tablespoons dry white wine
- 1 ½ cups brown sugar
- 1 teaspoon chopped fresh tarragon
- 1 teaspoon chopped fresh parsley
In a nonstick skillet,heat 1 tablespoons butter. Add shallots and cook,stirring,until golden brown.
Add 3/4 cup (180 ml) dry white wine and cook until it's reduced by half.Stir in brown sugar and cook for 10 minutes.
Strain through the sieve and bring to a boil over medium-high heat. Turn off the heat and stir in remaining 2 tablespoons cold butter. Stir on remaining wine and herbs. Serve hot.
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