Beurre Bercy (Bercy Butter)

Ingredients

• 2 décilitres white wine
• 1 spoonful finely chopped shallots
• 200 grammes butter
• 500 grammes marrow
• 1 spoonful chopped parsley
• 8 grammes fine salt
• 1 large pinch pepper from the mill
• Juice of 1 half-lemon

Instructions

1. Reduce 2 décilitres of white wine, with 1 spoonful of finely chopped shallots added, by half.
2. Add and mix in well 200 grammes of butter softened to a pommade, 500 grammes of diced marrow poached and well drained, 1 spoonful of chopped parsley, 8 grammes of fine salt, a large pinch of pepper from the mill, and the juice of a half-lemon.