Sauce bourguignonne

Sauce Bourguignonne

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

The main ingredients in Sauce Bourguignonne are:

• Red wine
• Onions
• Bouquet garni
• Beef stock
• Butter
• Flour

Preparation

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

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

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

• French cuisine
• Sauce
• Burgundy (region)

References

• Julia Child's Mastering the Art of French Cooking
• Larousse Gastronomique

External Links

• BBC Food - Beef Bourguignon
• Food Network - Beef Bourguignon

   This article is a medical stub. You can help WikiMD by expanding it!

• 
  Roti de boeuf à la bourguignonne