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Bercy Sauce for Fish or Chicken HT ACC 20mins plus infusion
Makes approx 420ml/14fl.oz. Hot Vegetables Alcohol Herbs Savoury Sauces Accompaniment
Ingredients 250ml/ 10 fl.oz Milk 2 Shallots A small piece of Carrot cut into large cubes ½ Stick Celery, chopped ½ Bay leaf 3 Peppercorns 50g/ 2oz Butter 25g/1oz Flour Salt & pepper 4 tbsp dry White Wine 2 tbsp Fresh Parsley, choppedInstructions 1. Put the milk, 1 shallot peeled and sliced, carrot, celery and favourings into a pan and bring slowly to the boil. Remove from heat, cover and leave to infuse for 15 minutes. Strain. 2. Melt half the butter in another pan but do not allow it to brown then add the flour and stir until smooth. Cook over a gentle heat for 2-3 minutes stirring all the time. 3. Remove from heat and add the liquid, little by little, stirring after each addition to prevent any lumps forming. Bring the sauce to the boil, stirring continuously and once thickened, cook for a further 1-2 minutes. 4. Cook the other finely chopped shallot in the white wine until the wine is reduced by half then add the sauce. 5. Stir in the rest of the butter little by little. Just before serving, stir in the chopped parsley.
Use with fish and Chicken.
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