Bercy Sauce I

Grilled Salmon with Wine Sauce
Annabelle Breakey/Digital Vision/Getty Images
Ratings (27)
  • Total: 15 mins
  • Prep: 5 mins
  • Cook: 10 mins
  • Yield: 8 servings (2 oz each)
Nutritional Guidelines (per serving)
26 Calories
2g Fat
1g Carbs
1g Protein
(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

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.

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

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

Makes about 1 pint of Bercy Sauce.