BERCY SAUCE

BERCY SAUCE

A French (Parisian sauce) favourite, which gives flavour without thickening. Is sauce made with 4 shallots chopped, cooked gently in 1 tablespoon of butter without browning. Add 1 dl white wine and 1 dl fish stock. Reduce to half the volume. Add 2 dl of VELOUT SAUCE and boil vigorously for a few moments. Chop a small bunch of parsley. Remove the pan from heat and add 50 g softened butter; finally, add the chopped parsley, salt, and pepper. This sauce is a suitable accompaniment to poached fish.