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By Anne Willan

Published 1989

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Meurette is a red wine sauce first made in Burgundy. Served with poached eggs, fish and brains, meurette breaks the tradition of white wine for light-colored ingredients. Often the wine is used to poach the food before making the sauce. To make meurette: sauté 1 tbsp each of diced onion, carrot and celery in 2 tbsp butter until soft. Add 1 bottle/750 ml red Burgundy wine wi