Les Sauces Brunes
Author: 
Recipe type: Sauce
Cuisine: French
Serves: 2 Cups
 
Brown sauce, Sauce Bercy to serve with veal.
Ingredients
  • 2 shallots, finely chopped
  • ½ cup (1.25 dl.) dry white wine
  • 2 cups (5 dl.) fond de veau lie (thickened brown stock)
Instructions
  1. Cook the shallots in the dry wine until reduced to 1 tablespoon.
  2. Add the fond de veau lie.
  3. Taste for seasonings.
Recipe by Columbine Kitchen at https://columbinekitchen.com/?p=1009