Burgundy Sauce, according to wikipedia defintion, :
( Sauce bourguignonne in French) is a French sauce with a base of red wine with onions or shallots, a bouquet garni (parsley, thyme and bay leaf), reduced, strained, and mixed with some espagnole sauce. Just before serving it is mounted with butter and seasoned lightly with cayenne pepper. Like all red wine sauces, it may have some mushrooms added during cooking to enrich the flavour.
When the Burgundy sauce is used to accompany sautéed meat or poultry, it is made directly in the sauté pan in which these items were cooked. The onions or shallots are sautéed in the pan and the red wine is added which is used to dissolve and incorporate the residue from the cooking of the meat. The onions may also be cooked at the same time as the meat.
https://en.wikipedia.org/wiki/Sauce_bourguignonne
Burgundy sauce is served in Burgundy with poached eggs, but it can also be used for chicken, meat, or fish. Its greatest advantage is that it requires no broth—just a piece of prosciutto end, which some grocers will give you or at least sell for far less than the typical cost of sliced prosciutto.
Burgundy Sauce is traditionally thickened with a little flour but not cooked in a roux. The flour is instead worked into a paste with a little softened butter (called beurre manié) and whisked into the sauce at the end.
An alternative is to add meat glaze to give the sauce body and finish it with 3 tablespoons butter.
Ingredients for Burgundy Sauce
MAKES ¾ CUP
- 6 tablespoons butter
- 3 ounces prosciutto end, cut into ¼-inch cubes
- 1 onion, minced
- 2 carrots, peeled and minced
- ¼ fennel bulb or fennel stalks, thinly sliced (optional)
- 2 cloves garlic, crushed, peeled, left whole
- 3 sprigs thyme, or ½ teaspoon dried thyme
- 1 bay leaf
- 2 cups full-bodied red wine
- 2 tablespoons meat glaze, optional
- 1 tablespoon finely chopped fresh chives or parsley (optional)
- Salt
- Pepper
Burgundy Sauce- How to make ?
In a small saucepan, melt 2 tablespoons of the butter over medium heat. Add the prosciutto, onion, carrots, fennel, and garlic and cook, stirring every few minutes, for about 10 minutes, or until any liquid released by the vegetables evaporates and caramelizes into a crust on the sides and bottom of the saucepan. Continually scrape the crust that forms in the saucepan back into the mixture with a wooden spoon.
Add the thyme, bay leaf, and ½ cup of the wine and boil down the wine until it evaporates and a crust forms. Add the meat glaze and the remaining 1½ cups wine and simmer gently for 20 minutes, until the flavor of the ingredients is well infused. Strain through a fine-mesh strainer into a clean saucepan. Simmer until reduced to about ½ cup, or until lightly syrupy. Whisk in the remaining 4 tablespoons butter, add the chives, and season with salt and pepper.
Step by step making Burgundy Sauce (with images)
Step 1:
Gently cook prosciutto and vegetable mixture in butter.
Step 2:
When a crust forms on the bottom of the pan, scrape it off with a wooden spoon.
Add the herbs, and dissolve the crust with some of the wine and let evaporate while scraping.
Step 3:
Continue to scrape and cook until the wine has evaporated.
Step 4:
Add the rest of the wine and simmer for 20 minutes.
Step 5:
Strain into a new saucepan.
Step 6:
Simmer down until lightly syrupy and then whisk in cold butter.
Step 7:
The sauce should coat a spoon.
Get the Recipe Her:
Burgundy Sauce-Style Red Wine Sauce (Sauce Meurette)
Burgundy Sauce is served in Burgundy with poached eggs, but it can also beused for chicken, meat, or fish
Ingredients
- 6 tablespoons butter
- 3 ounces prosciutto end, cut into ¼-inch cubes
- 1 onion, minced
- 2 carrots, peeled and minced
- ¼ fennel bulb or fennel stalks, thinly sliced (optional)
- 2 cloves garlic, crushed, peeled, left whole
- 3 sprigs thyme, or ½ teaspoon dried thyme
- 1 bay leaf
- 2 cups full-bodied red wine
- 2 tablespoons meat glaze, optional
- 1 tablespoon finely chopped fresh chives or parsley (optional)
- Salt
- Pepper
Instructions
In a small saucepan, melt 2 tablespoons of the butter over mediumheat. Add the prosciutto, onion, carrots, fennel, and garlic and cook,stirring every few minutes, for about 10 minutes, or until any liquidreleased by the vegetables evaporates and caramelizes into a crust onthe sides and bottom of the saucepan. Continually scrape the crustthat forms in the saucepan back into the mixture with a woodenspoon.
Add the thyme, bay leaf, and ½ cup of the wine and boil down thewine until it evaporates and a crust forms. Add the meat glaze and theremaining 1½ cups wine and simmer gently for 20 minutes, until theflavor of the ingredients is well infused. Strain through a fine-meshstrainer into a clean saucepan. Simmer until reduced to about ½ cup,or until lightly syrupy. Whisk in the remaining 4 tablespoons butter,add the chives, and season with salt and pepper.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 365Total Fat 20gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 7gCholesterol 65mgSodium 893mgCarbohydrates 18gFiber 2gSugar 10gProtein 8g
