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
Nutrition Facts (per serving)
21 Calories
0g Fat
1g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 8
Amount per serving
Calories 21
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Protein 0g
Calcium 2mg 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.)

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 shallots (chopped)

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.