Recipe: Burgundy Sauce

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

By chef patrick Asfaux 4.9/5 (11 reviews) · 🍳 8 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…

Ingredients for 4 servings

Adjust for

servings

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