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Sauce bercy

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Sauce bercy is a classic sauce of French cuisine. The main ingredients are fish stock, velouté sauce, white wine, shallots and butter.[1][2]

Auguste Escoffier wrote in Le guide culinaire that sauce bercy is made to be served alongside fish.[2]

See also

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References

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  1. ^ "Learn how to make Velouté sauce – one of the five French mother sauces". Escoffier Online. 2020-02-19. Retrieved 2020-10-16.
  2. ^ a b Escoffier, Auguste (1846–1935) Auteur du texte (1912). Le guide culinaire : aide-mémoire de cuisine pratique (3e édition) / par A. Escoffier ; avec la collaboration de MM. Philéas Gilbert et Émile Fétu.{{cite book}}: CS1 maint: numeric names: authors list (link)


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