Recette: Parfait Sauce Bercy

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Sauce Bercy. The Bercy sauce, named after a district in the east of Paris, is a finished sauce for fish and seafood dishes. It's made by reducing white wine and chopped shallots and then simmering in a basic fish velouté. This classic French sauce for fish is named after Bercy, a district of Paris known for its wine markets.

Sauce Bercy The Bercy sauce is a finished sauce for roasts and steaks that is made by reducing white wine and chopped shallots and then simmering in a basic demi-glace. This sauce is named for a well-known quarter of Paris, which has at one time famous as a centre of commerce for wines. This tasty sauce enriched with dry white wine, shallots, parsley, and butter. Vous pouvez avoir Sauce Bercy using 4 ingrédients et 4 pas. Voici comment cuisiner que.

Ingrédients de Sauce Bercy

  1. Vous avez besoin 40 g de d'échalotte.
  2. Vous avez besoin 100 ml de vin blanc.
  3. Préparez 400 ml de fond brun de veau.
  4. C'est 15 g de beurre.

It's delicious with any sautéed, baked, broiled, or poached fish, from salmon to sole. You may also like Oven-Poached Salmon. Stir in parsley and lime juice. Sauce bercy is a classic sauce of French cuisine.

Sauce Bercy instructions

  1. Dans une poêle faites revenir les échalottes avec le vin blanc. Réduire presque à sec..
  2. Verser le fond brun de veau, réduire d'1/3 et chinoiser..
  3. Reverser la sauce dans la poêle et la réduire de nouveau jusqu'à obtenir une sauce sirupeuse. Finir en la montant au beurre en dehors du feu..
  4. Le petit + : la sauce peut-être commencée par déglaçage de sucs de cuisson..

The main ingredients are fish stock, velouté sauce, white wine, shallots and butter. Auguste Escoffier mentioned in Le guide culinaire that sauce bercy is made to be served along fish. List of sauces; References Sauce Bercy or Prepared "À La Bercy" The name sounds fancy but the sauce is easy to make. Bercy is a Paris neighborhood reknowned for its wine storehouses. Sauce Bercy is more readily associated with fish but this white sauce tastes fabulous on chicken pieces because the velouté portion of this sauce is made with rich chicken stock.