This version of the Bercy sauce, named after a district in the east of Paris, is a savory sauce for roasts and steaks. It's made by reducing white wine and chopped shallots and then simmering in a basic demi-glace.
- 1 pint demi-glace
- 1/4 cup white wine
- 2 tablespoons shallots (chopped)
- In a heavy-bottomed saucepan, combine the wine and shallots. Heat until the liquid boils, lower the heat a bit and continue simmering until the liquid has reduced by about three-fourths.
- Add the demi-glace, then lower heat to a simmer and reduce for about 10 minutes.