Bercy Sauce I Recipe

Cooking Directions

• STEP 1.In a saucepan, melt the butter and sauté the shallots until translucent.
• STEP 2.Add the white wine and simmer until it reduces by half.
• STEP 3.Add the fish stock and simmer for another 10 minutes.
• STEP 4.Strain the sauce to remove the shallots.
• STEP 5.Season with salt and pepper to taste.
• STEP 6.Serve the sauce with fish or seafood dishes.

Cooking Tips

• Use a good quality white wine for the best flavor.
• If you don't have fish stock, you can use vegetable or chicken stock as a substitute.
• Adjust the seasoning according to your taste preferences.

Storage and Serving

• Leftover sauce can be refrigerated and reheated gently on the stovetop.
• Serve the sauce warm or at room temperature with grilled fish or seared scallops.
• Garnish with fresh herbs, such as parsley or chives, for added freshness.