|
Your online resource for all things culinary |
|
|||||||||
|
||||||||||
|
|
|||||||||
|
||||||||||
| ||||||||||||||||||||||||
|
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.
More Sauce Recipes | What's in Season | International Recipes
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart. Why not print it off for future reference.
Convert all recipes written in metric or imperial quickly and easily. Metric/imperial users can do the same but the other way round - from cups to grams or ounces.
If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics. |
|
|
For ease of reference, below are direct links to main sections on this site
Search About Recipes4us Links Contact Us Advertise/Sponsor Disclaimer/Private Privacy Media Resources Home
All recipes are published for your convenience and are both suitable and tasty enough to be eaten by anyone without food allergies, as part of a normal diet. We advise you to consult a qualified doctor before starting any special diet. If you suffer from and food allergies, always check the ingredients on the label of pre-prepared products. No correspondence can be entered into regarding medical matters.
This Web Site was designed and created by Recipes4us.co.uk. Copyright © 2000-2009 [Recipes4us] All rights reserved. Some Photos © www.fotolia.co.uk | |||||||||
