Sauce Bercy

Sauce Bercy

By
From
Becasse
Photographer
Steve Brown

This sauce is named after a district of Paris famous for its wine market. The name Bercy is traditionally applied to a number of dishes served with a red wine sauce that is usually prepared with shallots.

Ingredients

Quantity Ingredient
1 litre shallots, very finely sliced on a mandolin
6 sprigs thyme
4 cloves garlic
250ml port
500ml red wine
500ml Veal jus

Method

  1. Use a mandolin to slice the shallots as finely as possible. Put them into a mixing bowl with the thyme and garlic and toss gently to combine.
  2. Put the port and red wine into a heavy-based saucepan and bring to the boil over a high heat. Boil for 2 minutes. Remove from the heat and allow to cool. When lukewarm, pour over the shallots, thyme and garlic and leave to marinate overnight.
  3. The next day, tip the marinade and shallots into a heavy-based saucepan and bring to a simmer. Reduce until nearly all the liquid has evaporated and the shallots are almost dry. Add the veal jus to the pan and bring to a simmer. Cook for 15 minutes, skimming from time to time. Serve the sauce immediately, without passing through a sieve.
Tags:
restaurant
Becasse
Justin
North
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