Bercy Sauce I

Grilled Salmon with Wine Sauce
Annabelle Breakey/Digital Vision/Getty Images
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
26 Calories
2g Fat
1g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8
Amount per serving
Calories 26
% Daily Value*
Total Fat 2g 2%
Saturated Fat 1g 5%
Cholesterol 4mg 1%
Sodium 47mg 2%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Protein 1g
Calcium 4mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bercy Sauce I

The Bercy sauce, named after a district in the east of Paris, is a finished sauce for fish and seafood dishes. It's made by reducing white wine and chopped shallots and then simmering in a basic fish velouté.​

Note: There is another sauce called Bercy, but it is made from a basic demi-glace rather than a fish velouté, and thus is served with roasts and steaks instead of fish. See the recipe for Bercy Sauce II.

Also see: The Mother Sauces


  • 1 pint fish velouté
  • ¼ cup white wine
  • 2 tablespoons chopped shallots
  • 1 tablespoon chopped parsley
  • 1 tablespoon butter
  • Lemon juice, to taste

Steps to Make It

  1. In a heavy-bottomed saucepan, combine the wine and shallots. Heat until the liquid boils, lower the heat a bit and continue simmering until the liquid has reduced by a little more than half.

  2. Add the velouté, then lower heat to a simmer and reduce for about 5 minutes.

  3. Stir in the butter and chopped parsley. Season to taste with lemon juice and serve right away.

Makes about 1 pint of Bercy Sauce.

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