Ingredients with Measurements:
- 1 pound of pasta
- 2 tablespoons of olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 cup of white wine
- 1 cup of chicken or vegetable broth
- 2 tablespoons of butter
- 2 tablespoons of flour
- 1 cup of heavy cream
- Salt and pepper to taste
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of grated Parmesan cheese
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for making the sauce
Step-by-step instructions:
1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until soft and translucent.
3. Add the white wine and chicken or vegetable broth to the skillet and bring to a boil. Reduce the heat and let it simmer for 10 minutes.
4. In a separate small saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes until the mixture turns golden brown.
5. Add the butter and flour mixture to the skillet and whisk until well combined. Let it simmer for 5 minutes until the sauce thickens.
6. Add the heavy cream to the skillet and stir until well combined. Let it simmer for another 5 minutes until the sauce thickens again.
7. Season the sauce with salt and pepper to taste.
8. Add the cooked pasta to the skillet and toss until well coated with the sauce.
9. Sprinkle with fresh parsley and grated Parmesan cheese.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 500
Fat: 22g
Carbohydrates: 58g
Protein: 12g
Substitutions for ingredients:
- You can use any type of pasta you prefer.
- You can use vegetable broth instead of chicken broth to make it vegetarian.
- You can use half and half instead of heavy cream to make it lighter.
Variations:
- You can add cooked shrimp or chicken to the sauce for extra protein.
- You can add chopped tomatoes or sun-dried tomatoes to the sauce for extra flavor.
- You can add capers or olives to the sauce for a tangy twist.
Tips and tricks:
- Be sure to cook the pasta al dente so it doesn't get too mushy when mixed with the sauce.
- Use a good quality white wine for the sauce.
- Don't overcook the sauce or it will become too thick.
Storage instructions:
Store any leftover pasta with Bercy sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pasta with Bercy sauce in a skillet over medium heat until heated through.
Presentation ideas:
Serve the pasta with Bercy sauce in a large pasta bowl or individual pasta bowls.
Garnishes:
Sprinkle with additional chopped parsley and grated Parmesan cheese.
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Green salad with vinaigrette dressing
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add more chicken or vegetable broth to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
Be sure to cook the pasta and sauce to the recommended temperature to avoid any foodborne illnesses.
Food history:
Bercy sauce is a classic French sauce made with white wine, shallots, and butter. It is typically served with fish or seafood dishes.
Flavor profiles:
Creamy, tangy, and savory.
Serving suggestions:
Serve the pasta with Bercy sauce as a main dish for dinner.
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Region: French