October 28, 2015

SAUCE BERCY

Ingredients:
Shallots - 4 (chopped) or 
Onion - 4 tbsp (chopped)
White wine - 150 ml
Meat jelly or essence from roasting meat or concentrated fish stock - 125 ml
Butter - 1 tbsp
Lemon juice to taste
Chopped parsley

Method:

  • Put the shallots and wine into a small pan and boil until there is about 4 or 5 tbsp of liquid left.
  • Stir in the jelly, essence or stock. Season.
  • Just before serving stir in the butter so that it melts into the sauce but does not cook, a squeeze of lemon juice to taste, and about one tsp chopped parsley.
A sauce of concentrated and piquant flavour, served in small quantities with grilled steak or liver. If juices from foil baking are added instead of meat essence, it makes an excellent sauce with fish.
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