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, chopped

Instructions

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.