La Sauce Bourguignone

By corlear

Hotel du Nord
Dijon, France

Great classical dish of wine cooking, will go with poached eggs, poultry and red meat.

Preparation 15 minutes
Cooking: 40 minutes

Ingredients

• 4 shallots
• 2 onion
• 5 oz white mushrooms
• burgundy wine
• 1 bouquet gami
• 1 clove
• crushed pepper
• 1/2 cup butter
• broth
• chicken or beef
• 1/3 cup flour
• 1 lemon
• salt
• pepper

Preparation

Step 1

1. Peel and mince the shallots. Peel also the onions. Put the clove in one of the onions, mince the second onion, clean the mushrooms and cut the mushrooms, and squeeze the lemon on the mushrooms.

2. Add the red wine in a pan, add the shallots, the onion with the clove, the thyme and parsley, and crushed pepper. Boil and let them reduce for half of it. No cover and on medium fire.

3. While the red wine is reducing, heat 50 g of butter in another pan, add the mushrooms and cook them for 10 minutes. Drain them.

4. In the same pan, put the cut onions in the butter and let them color. Heat the broth. When the onions have some color, add the flour and let cook for 3 minutes, then add the broth, mix and let cook at lower temperature for at least a good 15 minutes.

5. Take out the parsley and thyme, the onion with the clove, put this stuff with the shallots with the mushroom in the wine sauce then add the mushroom. Salt and pepper, and let them cook very quietly during 15 minutes.

6. Cut the leftover of the butter in small pieces and add them in the sauce. Taste and verify if there is enough salt and pepper.