Bercy Sauce IIThis 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.
Note: There is another sauce called Bercy, but it is made from a basic fish velouté rather than a demi-glace, and thus is served with fish and seafood dishes. See the recipe for Bercy Sauce I.
- 1 pint demi-glace
- ¼ cup white wine
- 2 tablespoons chopped shallots
- 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.
Makes about 1 pint of Bercy Sauce.