Bercy Sauce for Seafood
A classic Bercy sauce enhances seafood dishes with its rich blend of reduced white wine, shallots, and fish velouté.
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Instructions
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Combine wine and shallots in a saucepan; bring to a boil, then reduce heat and simmer until the liquid reduces by over half.
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Add velouté, then simmer for about 5 minutes to reduce.
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Stir in butter and parsley, season with lemon juice, and serve immediately.
Nutritional Info (per serving)
Calories:
26 kcal
Carbohydrate:
1 g
Cholesterol:
4 mg
Fiber:
0 g
Protein:
1 g
Saturated Fat:
1 g
Sodium:
47 mg
Fat:
2 g
Unsaturated Fat:
1 g