Burgundy sauce
Instructions
Mince the shallots and onions and cook together with thinly sliced mushrooms, thyme, white pepper and Bay leaves in red wine.
You cut it in half and pass through a sieve.
Incorporate the butter handled with the whip and bring to the boil again.
Season with a little cayenne pepper.
Ideal for meat.
Ingredients and dosing for 4 persons
- 50 cl of full-bodied red wine
- 50 g of mushrooms
- 2 shallots
- 1 onion
- 1 sprig of thyme
- 1 leaf of laurel
- 75 g of butter
- 25 g of butter worked with flour
- 15 g of flour for working the butter
- Salt
- White pepper
- Cayenne pepper