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Sauce bercy is a classic sauce of French cuisine. The main ingredients are fish stock, velouté sauce, white wine, shallots and butter.

Auguste Escoffier wrote in Le guide culinaire that sauce bercy is made to be served alongside fish.

See also

• List of sauces

References

1. "Learn how to make Velouté sauce – one of the five French mother sauces". Escoffier Online. 2020-02-19. Retrieved 2020-10-16.
2. ^ Escoffier, Auguste (1846–1935) Auteur du texte (1912). Le guide culinaire : aide-mémoire de cuisine pratique (3e édition) / par A. Escoffier ; avec la collaboration de MM. Philéas Gilbert et Émile Fétu.{{cite book}}: CS1 maint: numeric names: authors list (link)

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