This classic French sauce for fish is named after Bercy, a district of Paris known for its wine markets. The sauce is based on a classic velouté sauce made with our Fumet de Poisson Gold and enriched with dry white wine, shallots, parsley, and butter. It's delicious with any sautéed, baked, broiled, or poached fish, from salmon to sole.
Combine the shallot and white wine in a medium saucepan over medium-high heat. Bring to a boil and cook until the wine is reduced to 2 tablespoons, 3-5 minutes.
Reduce the heat to medium-low, stir in the velouté sauce, bring to a simmer, and cook for 15 minutes, stirring occasionally.
Add the butter, parsley, and lemon juice, stirring until the butter melts into the sauce. Season to taste with salt and pepper.
Additional Tips
Wine Pairing: With more delicate fish, Chablis or Pinot Grigio; with heartier fish, Sauvignon Blanc or white Bourdeaux.
