Name: Velouté Bercy
Yield: 4 servings
Cuisine: French
Ingredients: 2 ounces finely diced shallots; butter (for sautéing); 8 fluid ounces dry white wine; 8 fluid ounces fish stock; fish velouté (added after reduction); butter (for finishing); chopped parsley (for garnish)

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Velouté Bercy — Formulation & Method | CuliNect