Burgundy sauce?

Steve E Bowen

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Oct 30, 1998, 3:00:00 AM10/30/98

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Does anyone have a recipe for a burgundy sauce?

Steve

Tom Dowdy

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Oct 30, 1998, 3:00:00 AM10/30/98

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In article <3639DAE8...@navix.net>, Steve E Bowen
<sb4...@navix.net> wrote:

> Does anyone have a recipe for a burgundy sauce?

While I don't have my Guide Culinaire here at work with me to verify 100%,
I'm pretty sure that "Burgundy Sauce" is just red wine and demi.

Typical a la minute preparation goes something like:
- take pan in which you cooked the main product
- toss out grease, place on flame
- add shallots
- deglaze with red wine, reduce
- add demi
- reduce to desired consistancy, season to taste
- mount with butter (optional)
- strain (optional)

All of this sort of assumes that you've got demiglace lying around, or
know how to make it.

Demi involves between 6 and 8 hours of stock making, plus 2 to 3 hours of
final reduction.

Mcc6050

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Oct 30, 1998, 3:00:00 AM10/30/98

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Two red wine (red burgundy, cabernet, etc.) sauced you can make w/o having a
supply of rich brown stock or demi is:

Red Wine Sauce 1

2 tbp butter unsalted
1/8 tsp freshly ground black pepper
2 tbp flour
1/4 cup red wine
1/2 cup beef broth
2 green onions minced
2 sprigs parsley
1/2 bay leaf
1 whole clove
1 1/2 tsp Worcestershire
salt to taste

Melt butter in pan and add flour and cook slowly until the flour is brown. Add
everything else and simmer for about 15 minutes, then remove bay leaf and
clove. For an interesting variation a small amount of cognac (about 1 tsp) can
be added.

Red Wine Sauce 2 (Marchand de Vin sauce)

3-4 shallots
1 tbsp chopped parsley
2 tsp lemon juice (fresh)
3/4 stick unsalted butter
1 1/2 cup red wine (burgundy, cabernet, etc)
freshly ground black pepper to taste
salt to taste

Peel & chop the shallots. Saute in a small amount of butter, stirring, being
careful that they do not discolor. When the shallots are nearly soft, remove
any butter left from the saute. Add the wine to the shallots and simmer to
half the original volume, and then stir in the parsley, lemon juice, and a
little salt and pepper. Whisk or beat the butter into the sauce gradually...do
not do this too quickly, as the butter should not become oily or melt
completely, but should be soft and creamy. At this point your meat should be
done and awaiting saucing.

Christine

Tom Dowdy

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Oct 30, 1998, 3:00:00 AM10/30/98

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In article <19981030131105...@ng139.aol.com>, mcc...@aol.com

(Mcc6050) wrote:
> Melt butter in pan and add flour and cook slowly until the flour is
brown. Add
> everything else and simmer for about 15 minutes, then remove bay leaf and
> clove. For an interesting variation a small amount of cognac (about 1
tsp) can
> be added.

I suspect that this sauce would be dramatically improved by:
a) cooking it longer (at least 30 minutes) to allow the starch in the
flour to cook out and avoid the pasty feel/taste in the mouth

b) use of a beef stock rather than a canned beef broth.

Other than that, it's a good quick varient on the red-wine-sauce theme.

Mcc6050

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Oct 31, 1998, 3:00:00 AM10/31/98

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Tom Dowdy, in an excess of good will, wrote

>(Mcc6050) wrote:
>> Melt butter in pan and add flour and cook slowly until the flour is
>brown.

>I suspect that this sauce would be dramatically improved by:
> a) cooking it longer (at least 30 minutes) to allow the starch in the
>flour to cook out and avoid the pasty feel/taste in the mouth

The purpose of the browning is to do just that, and it succeeds; only a
relatively short cooking in the butter fat is necessary.

Almost any brown, red wine sauce would be improved using a good stock, and even
better with a demi...but for someone who doesn't have brown stock or demi &
wants a good sauce.....

I certainly appreciate your approval of this recipe....that's why I posted it.

Christine

ffi...@pop.dnvr.uswest.net

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Oct 31, 1998, 3:00:00 AM10/31/98

to Steve E Bowen

I serve this with rib-eye roast:

Red Wine Horseradish Sauce

1 tbs. butter
1 cup chopped shallots
1 tsp. crushed black peppercorns
1/2 tsp. dried thyme
2 cups dry red wine
1/2 cup whipping cream
1 tbs. white horseradish

Melt 1 tbs. butter in heavy medium saucepan over medium heat. Add shallots, peppercorns and thyme, sauté mixture until shallots are tender, about 5 minutes. Add 2 cups red wine. Increase heat and boil until liquid is reduced to 1 cup, about 20 minutes. Strain sauce and return to same saucepan. Add whipping cream and boil until reduced to sauce consistency, about 7 minutes. Stir in horseradish. Season sauce to taste with salt and pepper.