Burgundy-Style Red Wine Sauce

Sauce Meurette

Preparation info
  • Makes

    ¾ cup

    Sauce
    • Difficulty

      Easy

Appears in
Cooking

By James Peterson

Published 2007

  • About

This sauce is served in Burgundy with poached eggs (a delightful brunch item, by the way), but it can also be used for chicken, meat, or fish. Its greatest advantage is that it requires no broth—just a piece of prosciutto end, which some grocers will give you or at least sell for far less than the typical cost of sliced prosciutto. It is traditionally thickened with a little flour