Bercy Sauce I

Grilled Salmon with Wine Sauce
Annabelle Breakey/Digital Vision/Getty Images
  • 15 mins
  • Prep: 5 mins,
  • Cook: 10 mins
  • Yield: 8 servings (2 oz each)
Ratings (24)

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

What You'll Need

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

How 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.

Nutritional Guidelines (per serving)
Calories 26
Total Fat 2 g
Saturated Fat 1 g
Unsaturated Fat 0 g
Cholesterol 4 mg
Sodium 47 mg
Carbohydrates 1 g
Dietary Fiber 0 g
Protein 1 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)