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Sauce Bercy November 16, 2008

Posted by pcorcoran in Recipe, Sauce.
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4 shallots, finely chopped
1 cup dry white wine
1 sprig thyme
3/8 cup seafood or chicken stock
6 tbsp. butter
1/8 cup chopped Italian parsley
squeeze of lemon or lime

Bring wine, shallots and thyme to boil in a medium saucepan.  Reduce liquid by half.  Remove thyme.  Add stock and reduce by half again.  Add butter in chunks of 1 tbsp., whisking to thicken sauce.  Remove sauce from heat, stir in parsley and squeeze of lemon.

Serve over seared scallops, filet mignon, or pan-seared chicken.

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