Bercy
[ behr-SEE; BUR-see ]
Bercy is a section of Paris after which two sauces are named. Bercy butter is a sauce made with a
REDUCTION of white wine with
shallots, butter,
MARROW, lemon juice, parsley, salt and pepper. It's served with broiled or grilled meat or fish. Bercy sauce is a fish stock-based
VELOUTÉ with
shallotS-a
REDUCTION of white wine, fish stock and seasonings. It's served with fish.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
What's this?