Bercy Sauce
This simple, classic sauce goes well with and red or white fleshed fish, like skate or dogfish.
Overview
A delicate, pale sauce combining shallot-kissed white wine reduction with velouté base. Fresh lemon juice and parsley provide bright acidity and herbal notes, while butter enrichment creates silky body perfect for mild white fish.
Ingredients
Aromatics & liquid
- 60 grams butter (chilled and cut into cubes)
- 60 grams shallots (finely chopped)
- 200 ml dry white wine
- 150 ml Fish stock
Base & finishing
- 400 ml Velouté sauce
- ½ lemon (juice)
- 2 tablespoons parsley (chopped)
- salt
- pepper
Method
Stage 1 - Sweat shallots
- Melt 20 grams of butter in a saucepan, add the chopped shallots and sweat them gently for 1 minute, without colouring.
Stage 2 - Reduce wine
- Pour in the white wine and fish stock and cook over a medium heat until the liquid has reduced by half.
Stage 3 - Build sauce
- Add the fish velouté and simmer gently for 20 minutes.
- The sauce should be thick enough to coat the back of a spoon lightly. If it is not, cook it for a further 5-10 minutes.
Stage 4 - Finish
- Turn off the heat and whisk in the remaining butter, a small piece at a time, followed by the lemon juice.
- Season the sauce with salt and pepper to taste, stir in the chopped parsley and serve immediately.
Notes
- Velouté base: Quality velouté is essential; prepare fresh or use homemade stock for best results.
- Butter mounting: Whisk in cold butter pieces to create emulsion; add slowly to prevent the sauce from breaking.
- Lemon juice: Use fresh, freshly squeezed lemon; bottled juice lacks the same brightness and complexity.
Serving
Serve immediately with white fish fillets including skate, sole, dogfish, or turbot. Also pairs well with steamed fish and light shellfish dishes.
Storage
- Best eaten immediately after preparation.
- Keeps refrigerated for 1 day; reheat gently, whisking constantly to prevent emulsion breaking.
- Does not freeze well due to butter-based emulsion.
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