Sauce Bercy
Author: 
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
  1. Simmer 2 shallots in the wine and the fish stock.
  2. Reduce to about ¼ cup.
  3. Add the fish velouté.
  4. Siimmer 10 minutes.
  5. Taste for seasonings.
  6. Before serving, add some chopped parsley.
Recipe by Columbine Kitchen at https://columbinekitchen.com/?p=1049