Meurette Sauce

Burgundian Red Wine Sauce

Preparation info
  • yield: 1 cup , about


    • Difficulty


Appears in

By James Peterson

Published 1991

  • About

The classic version of this sauce contains no meat stock, so it can be quickly prepared by home cooks. Meurette sauce is popular in Burgundy, where it is served over poached eggs as shown here, but it is a versatile sauce that can also be used over meat or even fish. This sauce is made by sweating aromatic vegetables (mirepoix) with unsmoked cured ham (prosciutto), then moistening with red wine. It can be improved by sweating fresh meat trimmings with the ham-mirepoix base and by using some