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–+ servings

Sauce Bercy

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Sauces and Condiments
Servings 4
Calories 56.69 kcal

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.
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