Bercy Butter is a complex compound butter.
To make it, chopped shallots are added to white wine, and simmered until the wine is reduced by half. The wine and shallot mixture is then allowed to cool, then mixed with:
- softened butter;
- poached and diced beef bone-marrow;
- chopped parsley;
- lemon juice;
- finely ground salt and pepper.
It is used as a condiment for grilled meat and fish.