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 concentrated stock (four to six times) along with the red wine. Add a bouquet garni and
|onion, peeled, minced|
|garlic cloves, crushed|
|prosciutto, chopped (see Note)|
|meat trimmings, diced (optional)|
|butter (for the mirepoix)|
|glace de viande (optional)|
|medium bouquet garni|
|cold butter (if using beurre manié)|
|flour (if using beurre manié)|
|cold butter (if using butter alone)|
|red wine vinegar|
|salt and pepper||to taste||to taste|
If wild mushrooms are available, by all means use them. They can be infused in the simmering red wine for 5 to 10 minutes, removed, and added whole to the sauce at the end, or they can be simply sautéed, sprinkled with herbs and chopped shallots, and used as a garniture. Infusions of wild mushrooms such as cèpes (porcini) can be put into spheres (see spherification).
As concerns alternative thickeners, the classic and traditional thickeners, beurre manié or pure butter, are best left alone.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.