29 Sauce Bourguignonne

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Place litres (2⅝ pt or U.S. cups) of good red wine in a pan with 75 g ( oz) sliced shallots; a few parsley stalks; ½ a bayleaf; a small sprig of thyme; and 25 g (1 oz) of mushroom trimmings; reduce by half. Pass through a fine strainer and thicken by adding 80 g (3 oz) of Beurre Manié made from 45 g ( oz) of butter and 35 g ( oz) of flour. Finish it at the last moment with 150 g (5 oz) of butter and a little Cayenne.

This sauce is specially suitable for serving with eggs and dishes designated à la Bourguignonne.

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