Sauce Bercy Recipe2021-06-19
- Cuisine: French
- Course: Sauce, Side Dish
- Skill Level: Easy
- Add to favorites
- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 10m
- Ready In: 20m
Average Member Rating
(4 / 5)
3 People rated this recipe
This information is per serving.
Saturated Fat1 g
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 is enriched with dry white wine, shallots, parsley, and butter. It’s delicious with any sautéed, baked, broiled, or poached fish, from salmon to sole. You may also like Oven-Poached Salmon Fillet
Sauce Bercy Recipe
- 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.