Sauce Bercy
Amount
Ingredient
1 qt
fish stock (fumet)
As Needed Roux blanc
1 oz
shallots
1 c
dry white wine
Procedure
1. Sweat shallots and deglaze with wine. Reduce by 2/3.
2. Add fumet and bring to a boil.
3. Make liaison w/ roux and add it to the fumet.
4. Decrease heat to simmer.
5. Add 1 cup of cream.
6. Season with salt and pepper to taste.