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The Art of Flavour Sunday e-magazine


Sauce Bercy

A French classsic derivative sauce from the Velouté Mother Sauce


  • 2 x Cups of basic Velouté sauce made with fish stock. Tasmanian Mures fish stock would work well. You can buy online.

  • 2 x Medium shallots - minced

  • 1/2 x Cup dry white wine

  • 2 x Tablespoons butter - unsalted

  • 1 x Teaspoon lemon juice.

  • 2 x Tablespoons flat leaf parsly, chopped. Optional

  • Salt and black pepper

Comments: Left over sauce may be refrigerated for up to three days then reheated gently on the stove top.


In a medium saucepan add the shallots and white wine and over a high heat, cook until the wine is reduced to around two tablespoons.

Then reduce the heat to medium low, stir in the Velouté sauce, bring to a simmer and cook for 15 minutes, stirring occasionally.

Next add the butter, lemon juice and parsley, stirring until the butter melds into the sauce then add your salt and pepper.