Sauce Bercy au vin blanc

Name: Sauce Bercy au vin blanc
Total time: 25 min
Yield: Serves 4
Cuisine: Île-de-France
Ingredients: 500 ml (2 cups) fish stock; 200 ml (¾ cup) dry white wine; 100 g (3½ oz) beef bone marrow; 4 shallots, finely chopped; 100 g (7 tbsp) cold unsalted butter; 1 bunch of flat-leaf parsley, chopped; 1 tbsp all-purpose flour; 30 g (2 tbsp) unsalted butter for the roux

Bercy white wine and shallot sauce

⏱ 25 minServes 4Medium185 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

500 ml (2 cups)fish stock
200 ml (¾ cup)dry white wine
100 g (3½ oz)beef bone marrow
4shallots, finely chopped
100 g (3½ oz)cold unsalted butter
1bunch of flat-leaf parsley, chopped
1 tbspall-purpose flour
30 g (1 oz)unsalted butterfor the roux

500 ml (2 cups) fish stock
200 ml (¾ cup) dry white wine
100 g (3½ oz) beef bone marrow
4 shallots, finely chopped
100 g (3½ oz) cold unsalted butter
1 bunch of flat-leaf parsley, chopped
1 tbsp all-purpose flour
30 g (1 oz) unsalted butter for the roux

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large heavy-bottomed saucepan (22 cm / 9 in)

1 small saucepan for the marrow (14 cm / 5½ in)

1 warmed sauceboat for serving

03 — Method

Cook the chopped shallots in 30 g (2 tbsp) butter for 5 minutes without browning.
Sprinkle the flour over the shallots and stir for 2 minutes to make a pale blond roux.
Pour in the dry white wine, bring to a boil and reduce by half over high heat.
Whisk in the fish stock vigorously to prevent lumps.
Meanwhile, poach the marrow in simmering salted water for 5 minutes, then cut into small cubes.
Simmer the sauce gently for 15 minutes, then strain through a fine sieve.
Off the heat, whisk in the cold butter, then add the marrow and chopped parsley and serve.