Boil minced shallots with wine to one third. Add clear soup and meat extract. Bring to a boil and thicken with stirred cornstarch. Put diced beef marrow in boiling water for 1 minute and add to the sauce. Liven up sauce with herbs, season carefully with salt and freshly ground pepper.
The sauce is also called Sauce Bercy and comes from an old village north of Paris. It is especially suitable for dishes from the roast and spit.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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