Bercy Sauce II

Harvest of shallots 'Cuisse de poulet' in a basket
Gilles Le Scanff & Joëlle-Caroline Mayer / Getty Images
  • 15 mins
  • Prep: 5 mins,
  • Cook: 10 mins
  • Yield: 1 pint (4-8 servings)
Ratings (12)

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.

What You'll Need

  • 1 pint demi-glace
  • 1/4 cup white wine
  • 2 tablespoons shallots (chopped)

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 about three-fourths.
  2. Add the demi-glace, then lower heat to a simmer and reduce for about 10 minutes.
Nutritional Guidelines (per serving)
Calories 21
Total Fat 0 g
Saturated Fat 0 g
Unsaturated Fat 0 g
Cholesterol 0 mg
Sodium 1 mg
Carbohydrates 1 g
Dietary Fiber 0 g
Protein 0 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)