Sauce Bercy
Author: Germaine
Recipe type: Sauce
Cuisine: French
To serve with fish.
Ingredients
- 2 shallots, finely chopped
- ½ cup dry white wine
- ½ cup fish stock (fumet de poisson)
- 1½ cups fish velouté
- 2 tbsp. butter
- chopped parsley
Instructions
- Simmer 2 shallots in the wine and the fish stock.
- Reduce to about ¼ cup.
- Add the fish velouté.
- Siimmer 10 minutes.
- Taste for seasonings.
- Before serving, add some chopped parsley.