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Sauce Bercy

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.


about 2 cups
  • 1 large shallot, minced
  • 1/2 cup dry white wine
  • 2 cups Classic Velouté Sauce made with Fumet de Poisson Gold®
  • 2 tablespoons unsalted butter
  • 1 1/2 tablespoons chopped fresh parsley
  • 1 teaspoon lemon juice
  • Salt and ground black pepper


  1. 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.
  2. Reduce the heat to medium-low, stir in the velouté sauce, bring to a simmer, and cook for 15 minutes, stirring occasionally.
  3. 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.

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Classic French Stocks and Sauces