Sauce bourguignonne
Sauce Bourguignonne[edit | edit source]
Sauce Bourguignonne is a classic French sauce, named after the Burgundy region in France. It is traditionally made with red wine, onions, and a bouquet garni, and is typically served with beef dishes, such as Beef Bourguignon.
Ingredients[edit | edit source]
The main ingredients in Sauce Bourguignonne are:
Preparation[edit | edit source]
To prepare Sauce Bourguignonne, the onions are first sautéed in butter until they are soft and translucent. Then, flour is added to the pan to create a roux. The red wine and beef stock are then added to the pan, along with the bouquet garni. The sauce is simmered until it has reduced and thickened.
Serving[edit | edit source]
Sauce Bourguignonne is typically served with beef dishes, such as Beef Bourguignon. However, it can also be served with other meats, such as pork or chicken, or with vegetables.
Variations[edit | edit source]
There are several variations of Sauce Bourguignonne. Some recipes may include additional ingredients, such as garlic, mushrooms, or bacon. Others may use a different type of wine, such as white wine or rosé.
See Also[edit | edit source]
References[edit | edit source]
- Julia Child's Mastering the Art of French Cooking
- Larousse Gastronomique
External Links[edit | edit source]
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