Bercy Sauce II

Harvest of shallots 'Cuisse de poulet' in a basket
Gilles Le Scanff & Joëlle-Caroline Mayer / Getty Images
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 4 to 8 servings
Yield: 2 cups
Nutrition Facts (per serving)
64 Calories
3g Fat
4g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 8
Amount per serving
Calories 64
% Daily Value*
Total Fat 3g 4%
Saturated Fat 2g 10%
Cholesterol 8mg 3%
Sodium 299mg 13%
Total Carbohydrate 4g 2%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 3g
Vitamin C 1mg 4%
Calcium 18mg 1%
Iron 1mg 5%
Potassium 312mg 7%
*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.)

This version of the bercy sauce, named after a district in the east of Paris, is a savory sauce for roasts and steaks. It's made by reducing white wine and chopped shallots and then simmering in a basic demi-glace.

Note: There is another sauce called bercy, but it is made from a basic fish velouté rather than a demi-glace, and thus is served with fish and seafood dishes. See the recipe for Bercy Sauce I.


  • 1 pint demi-glace

  • 1/4 cup white wine

  • 2 tablespoons chopped shallots

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 about three-fourths.

  2. Add the demi-glace, then lower heat to a simmer and reduce for about 10 minutes.