Recipe BookKitchen FoundationsSauces & Jus

Bercy Fish Sauce

Name: Bercy Fish Sauce
Yield: Approximately 650 g sauce
Ingredients: 600 ml Classic Fish Fumet; 48 g Blond roux; 120 ml Dry white wine; 40 g Shallot, finely diced; 25 g Butter; 10 g Parsley, chopped; 10 ml Lemon juice

Fish velouté with a white-wine and shallot reduction, parsley and butter.

Bercy Fish Sauce prepared as described in the recipe

Fish velouté with a white-wine and shallot reduction, parsley and butter.

Approximately 650 g sauce

Cook this

Ingredients

Batch

Classic Fish Fumet600 ml
Blond roux48 g
Dry white wine120 ml
Shallot, finely diced40 g
Butter25 g
Parsley, chopped10 g
Lemon juice10 ml

Method

Whisk warm fumet into blond roux and simmer for 20 minutes to make fish velouté.
Reduce wine and shallot in a separate pan by approximately three quarters, then add the fish velouté and simmer for 5 minutes.
Off heat, whisk in butter, parsley and lemon. Taste and serve warm.

Chef’s notes

Fish velouté, not chicken velouté, is the appropriate base here.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.

Allergens and diet

Fish. Milk. Sulphites. Wheat.

Also in the Recipe Book

Chicken Velouté

Last refined · October 2026