Recipe: Burgundy Sauce

Name: Sauce bourguignonne
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 portions
Ingredients: 1/2 l de vin rouge de Bourgogne (Irancy par exemple)30 g d'échalotes grises ciselées si vous avez20 g d'oignons jaunes ciselésfleur de thym2 dl de fond de veau lié (il doit être déjà préparé donc épais)30 g de beurre fin bien froidsel et poivre du moulin

By chef patrick ★ ★ ★ ★ ★ 4.9/5 (11 reviews) Sauces

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

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

Sauce pour viande rouge Sauce pour rosbeef Sauce pour roti de boeuf Sauce pour poisson Sauce pour viande Sauce froide pour terrine de poisson