Bercy Sauce

Ingredients

• 2 tablespoons shallots, finely chopped
• 1.25 cup white wine
• 1.25 cup fish fumet (concentrated fish stock) or cooking liquid from the fish being sauced
• 3.75 cup velouté (velvety mother sauce based on light stock)
• 3.5 ounces butter
• 1 tablespoon parsley, chopped

Instructions

1. Sweat the shallots gently in butter without browning (à blanc). Deglaze with the white wine and fish fumet (or cooking liquid from the fish being dressed), then reduce by about one-third.
2. Add the velouté and bring the sauce to a gentle simmer for a few moments. Remove from the heat and finish (monter au beurre) with the butter and chopped parsley, stirring to incorporate smoothly.