Les Sauces Brunes
Recipe type: Sauce
Serves: 2 Cups
Brown sauce, Sauce Bercy to serve with veal.
- 2 shallots, finely chopped
- ½ cup (1.25 dl.) dry white wine
- 2 cups (5 dl.) fond de veau lie (thickened brown stock)
- Cook the shallots in the dry wine until reduced to 1 tablespoon.
- Add the fond de veau lie.
- Taste for seasonings.