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Bercy fish sauce

updated

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Ingredients for 4 servings:

  • 20 g butter
  • 1 shallot(s), very finely chopped
  • 100 ml white wine
  • 100 ml fish stock
  • 1 tbsp lemon juice
  • 50 ml cream
  • 50 g butter, cold
  • 1 tbsp parsley, very finely chopped
  • salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

Gently sauté the shallot in the butter for 5 minutes until translucent. Add the wine, stock, lemon juice, and cream. Reduce the mixture to at least 1/3 of its original volume. While still boiling, add the cold butter a little at a time. Season with salt and pepper, and stir in the parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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