Le nguqulo ye-Bercy sauce, ebizwa ngokuthi isifunda ngasempumalanga yeParis, iyisiphu esiphundu se-roasts nama-steaks. Yenziwa ngokunciphisa iwayini elimhlophe kanye ne-shallots eqoshiwe bese ikhonjelwa kwi- semi-glace eyisisekelo.
Qaphela: Kukhona omunye u-sauce okuthiwa u-Bercy, kodwa wenziwa nge-basic fish velouté kune-half-glace, ngakho-ke unikezwa ngezinhlanzi nezidlo zasolwandle . Bheka iresiphi ye- Bercy Sauce I.
Okuzokwenza
- 1 i-pint
- i-demi-glace
- 1/4 indebe iwayini elimhlophe
- 2 wezipuni shallots (oqoshiwe)
Indlela Yokwenza
- Esigumbini esinezinyawo esinzima, hlanganisa iwayini ne-shallots. Ukushisa kuze kube ngamathumba oketshezi, ukunciphisa ukushisa kancane futhi uqhubeke ucindezela kuze kube yilapho uketshezi linciphile cishe cishe amathathu.
- Engeza i-demi-glace, bese ukushisa okuphansi ukumbumbulu bese unciphisa imizuzu engaba ngu-10.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 21 |
| Inani lamafutha | 0 g |
| I-Fat egcwele | 0 g |
| I-Fat Unsaturated | 0 g |
| I-cholesterol | 0 mg |
| I-sodium | 1 mg |
| Ama-carbohydrate | 1 g |
| I-Fiber Dietary | 0 g |
| Amaphrotheni | 0 g |