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Nutritional Guidelines (per serving) | |
---|---|
26 | Calories |
2g | Fat |
1g | Carbs |
1g | Protein |
Nutrition Facts | |
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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. |
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
Ingredients
- 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
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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.
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Add the velouté, then lower heat to a simmer and reduce for about 5 minutes.
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Stir in the butter and chopped parsley. Season to taste with lemon juice and serve right away.
Makes about 1 pint of Bercy Sauce.