Sauce Bercy
Velouté with shallots, white wine and parsley
Named for the old wine quarter of Paris. Shallots softened in butter, white wine reduced over them, velouté added, parsley at the end. Quick, sharp and very good with fish.
Ingredients
- 2 tablespoons unsalted butter
- 3 shallots, finely chopped
- 1 cup dry white wine
- 2 cups fish or chicken Velouté (see Velouté)
- 2 tablespoons unsalted butter, cold
- 2 tablespoons chopped flat-leaf parsley
- 1 teaspoon lemon juice
- Kosher salt and white pepper
Instructions
- Melt the 2 tablespoons of butter in a saucepan over medium-low heat. Add the shallots and sweat for 5 minutes without colouring.
- Add the wine and reduce by two thirds, about 8 minutes.
- Add the velouté and simmer gently for 10 minutes.
- Off the heat, whisk in the cold butter, then stir in the parsley and lemon juice. Season with salt and white pepper.
- Do not strain — the shallots and parsley are the point.