Bercy Sauce for Fish or Chicken HT ACC
20mins plus infusion
Makes approx 420ml/14fl.oz.
Hot Vegetables Alcohol Herbs Savoury Sauces
10 fl.oz Milk
small piece of Carrot cut into large cubes
½ Stick Celery, chopped
½ Bay leaf
tbsp dry White Wine
tbsp Fresh Parsley, chopped
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
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.
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.
Cook the other finely chopped shallot in the white wine until the wine is
reduced by half then add the sauce.
Stir in the rest of the butter little by little. Just before serving, stir in
Use with fish
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