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Les Sauces Brunes
Recipe type: Sauce
Cuisine: French
Serves: 2 Cups
Brown sauce, Sauce Bercy to serve with veal.
  • 2 shallots, finely chopped
  • ½ cup (1.25 dl.) dry white wine
  • 2 cups (5 dl.) fond de veau lie (thickened brown stock)
  1. Cook the shallots in the dry wine until reduced to 1 tablespoon.
  2. Add the fond de veau lie.
  3. Taste for seasonings.