📝 About This Recipe
Named after the historic wine merchant district in Paris, Sauce Bercy is a sophisticated derivative of the classic Velouté. This silky, aromatic sauce combines the brightness of dry white wine with the savory depth of fish stock and the subtle sweetness of shallots. It is the quintessential accompaniment for poached fish and shellfish, offering a refined balance of acidity and richness that defines Parisian bistro cooking.
🥗 Ingredients
The Reduction Base
- 2 tablespoons Shallots (very finely minced)
- 1/2 cup Dry White Wine (use a crisp Muscadet or Sauvignon Blanc)
- 1 tablespoon Unsalted Butter (for sautéing the shallots)
The Velouté Foundation
- 2 tablespoons Unsalted Butter (high quality, European style preferred)
- 2 tablespoons All-Purpose Flour (leveled)
- 2 cups Fish Fumet (high-quality concentrated fish stock, kept warm)
Finishing Touches
- 2 tablespoons Cold Unsalted Butter (cut into small cubes for 'monter au beurre')
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon White Pepper (finely ground to maintain sauce color)
👨🍳 Instructions
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1
In a small saucepan over medium-low heat, melt 1 tablespoon of butter. Add the minced shallots and cook gently for 2-3 minutes until they are translucent and soft, ensuring they do not take on any brown color.
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2
Pour in the dry white wine and increase the heat to medium. Simmer the mixture until the wine has reduced by about two-thirds, leaving a syrupy glaze over the shallots. Set this reduction aside.
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3
In a separate heavy-bottomed saucepan, melt the 2 tablespoons of butter for the roux over medium heat.
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4
Once the butter is bubbling, whisk in the flour. Cook the roux for 2 minutes, whisking constantly. You want a 'blonde roux'—it should smell slightly nutty but remain pale in color.
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5
Slowly begin adding the warm fish fumet, one ladle at a time, whisking vigorously after each addition to ensure a completely smooth texture without lumps.
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6
Bring the sauce to a gentle simmer. Lower the heat and let it cook for about 10-12 minutes. The sauce should thicken enough to coat the back of a spoon (the 'nappe' stage).
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7
Stir the prepared wine and shallot reduction into the thickened fish velouté.
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8
Simmer for an additional 2-3 minutes to allow the flavors to marry and the shallots to fully integrate.
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9
Remove the saucepan from the heat. This is crucial to prevent the final butter emulsion from breaking.
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10
Whisk in the cold cubes of butter one by one (monter au beurre). This adds a luxurious sheen and a rich, velvety mouthfeel to the sauce.
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11
Stir in the fresh chopped parsley and the lemon juice for a bright, herbal finish.
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12
Season with salt and white pepper to taste. Use white pepper specifically to keep the sauce pristine and free of black specks.
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13
Strain the sauce through a fine-mesh sieve (chinois) if you prefer a perfectly smooth texture, though many traditional bistros leave the shallots in for character.
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14
Serve immediately while warm over your choice of seafood.
💡 Chef's Tips
Always use a high-quality dry white wine that you would actually drink; the reduction intensifies the flavor, so avoid 'cooking wines.' If your sauce becomes too thick, whisk in a tablespoon of warm fish stock or water to loosen it. To prevent a skin from forming if not serving immediately, press a piece of plastic wrap directly onto the surface of the sauce. Never boil the sauce after adding the final cold butter, or the emulsion will break and the sauce will turn greasy. For an even richer version, you can stir in a tablespoon of heavy cream before adding the cold butter.
🍽️ Serving Suggestions
Drizzle generously over pan-seared Dover Sole or poached Cod fillets. Pair with a glass of Chablis or a crisp Sancerre to complement the acidity. Serve alongside steamed asparagus or buttered fingerling potatoes to soak up the extra sauce. Use as a base for 'Oysters Bercy' by topping shucked oysters with the sauce and briefly broiling. Excellent as a finishing sauce for sautéed sea scallops served on a bed of wilted spinach.