Sauce Bercy
Nutrition
Calories: 56.69 kcalCarbohydrates: 0.41 gProtein: 0.2 gFat: 6.17 gSaturated Fat: 3.75 gCholesterol: 15.39 mgSodium: 43.71 mgFiber: 0.03 gVitamin A: 4.4335 IUCalcium: 3.19 mgIron: 0.04 mg
Ingredients
- 4 shallots chop very finely
- half a claret glass of dry white wine
- 2 tbsp of the gravy with, naturally, all fat removed or melted meat glaze or fish stock
- 1 oz. of good butter
- squeeze of lemon juice
- small quantity of very finely chopped parsley
Instructions
- Chop 4 shallots very finely.
- Put shallots in a small saucepan with half a claret glass of dry white wine. Let it boil until it is reduced by half.
- Add 2 tablespoons of the gravy (with, naturally, all fat removed) or melted meat glaze or fish stock.
- Season; off the fire. stir in 1 oz. of good butter, a squeeze of lemon juice, and a small quantity of very finely chopped parsley.