Sauce: Bercy (fish velouté)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Created by Kitchen2MyTable
Inspired by “Bercy Sauce for Seafood” from www.thespruceeats.com
Serving Size: 8
Ingredients
- 1 pint (473.18 mL) fish velouté - 1/4 cup (59.15 mL) white wine - 2 tbsp (29.57 mL) chopped shallots - 1 tbsp (14.79 mL) chopped parsley - 1 tbsp (14.79 mL) unsalted butter - Lemon juice to taste
Instructions
1. Boil wine with shallots; lower heat and reduce slightly beyond half. 2. Add velouté; simmer about 5 minutes. 3. Incorporate butter, parsley and lemon; serve immediately. Measurement note: Original quantities retained; calculated equivalents use actual US customary volume definitions and are rounded. Mass converts only to mass; volume only to volume. Yield: About 1 pint (473.18 mL); 8 servings Source: Adapted from Danilo Alfaro, The Spruce Eats. https://www.thespruceeats.com/bercy-sauce-i-sauce-996085
Estimated Nutritional Information*
Per serving | Servings: 8
Calories: 21 kcal
Carbohydrates: 0.6 g
Protein: 0.1 g
Fat: 1.4 g
Saturated fat: 0.9 g
Cholesterol: 4 mg
Fiber: 0.1 g
Sugar: 0.3 g
Sodium: 1 mg
Potassium: 17 mg
Calcium: 3 mg
Iron: 0.08 mg
Vitamin A: 14 µg RAE
Vitamin C: 0.8 mg
Generated: 2026-11-10T01:16:05+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.