Shallot butter with white wine (Beurre Bercy) from Mastering the Art of French Cooking, Volume One (page 103) by Julia Child and Louisette Bertholle and Simone Beck

  • white wine
  • shallots
  • Show all ingredients...

  • EYB Comments

    Can substitute green onions for shallots, and brown stock or beef bouillon for meat glaze.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute green onions for shallots, and brown stock or beef bouillon for meat glaze.

  • Delys77 on October 31, 2011

    I had a hard time creaming the butter but once it was done this was very nice. Served it on the fish and it's subtlety complimented the white fish perfectly

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