Recipe: Burgundy Sauce

Name: Burgundy Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: French
Ingredients: 1/2.1 qt (2 l) of Burgundy red wine (Irancy for example); 1.1 oz (30 g) of grey shallots, chopped if you have them; 0.7 oz (20 g) of yellow onions, chopped; thyme flowers; 2 dl of bound veal stock (it should already be prepared so thick); 1.1 oz (30 g) of fine butter, very cold; salt and ground pepper

By chef patrick Asfaux 4.85/5 (13 reviews) · 🍳 9 made it

Prep 5 min

Cook 10 min

Total 15 min

Servings 4 serv.

Burgundy sauce (or matelote) accompanies: eels, river fish, eggs, roasted meats… Less quick than a beurre blanc, rounder than a pepper sauce: Burgundy sauce is the kind that ages well at the bottom of a pot. Reduced wine concentrates its tannins, veal stock thickens everything, and cold butter whisked in creates that shine you don't try to hide.

Ingredients for 4 servings

Adjust for

servings

1/2.1 qt (2 l) of Burgundy red wine (Irancy for example)
1.1 oz (30 g) of grey shallots, chopped if you have them
0.7 oz (20 g) of yellow onions, chopped
thyme flowers
2 dl of bound veal stock (it should already be prepared so thick)
1.1 oz (30 g) of fine butter, very cold
salt and ground pepper

Step-by-step directions

1 In a pot, gently melt onions, shallots and thyme in butter.

2 Pour in your red wine, salt, pepper then reduce by half.

3 Add 2 dl of veal stock, bring to a boil, adjust seasoning, strain through a fine sieve then finish with butter (add small pieces of cold butter that you mix in while stirring so that the burgundy sauce is bound and glossy) and adjust seasoning.
Of course, your sauce will change name depending on the wine chosen. And here is the link for the recipe of burgundy fondue.

A chef's advice

Keep it simple: a veal escalope or poached egg in the center of your plate, then pour the hot sauce around it, just halfway up. No need for vegetables. This sauce carries the whole show, let it breathe. Fleur de sel, peppermill, done.