Sauce Meurette (Burgundian Red Wine Sauce)

Name: Sauce Meurette (Burgundian Red Wine Sauce)
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 1 servings
Cuisine: French
Ingredients: 4 tablespoons (½ stick) butter; 1 cup chopped carrot; 1 cup chopped celery; 1 cup chopped onion; 4 garlic cloves, smashed; ½ cup chopped ham or pancetta; 1 4 cups dry red wine or 2 cups red wine and 2 cups Brown Beef Stock; 1 bay leaf; 2 sprigs thyme; 2 sprigs parsley; 1 tablespoon butter, softened; 1 tablespoon all-purpose flour; 1 (1 cup Sautéed Mushrooms); Salt and black pepper to taste; (A dash of red wine vinegar); (A dash of brandy)

About 1 ½ cups A much quicker alternative to time-consuming brown sauces. This deeply flavored, magenta-colored sauce is silky and rich. Serve with beef, roasted poultry, or Poached Eggs.

Let's Prepare

Collect

Gather these ingredients — no prep needed yet.

4 tablespoons (½ stick) butter
1 cup chopped carrot
1 cup chopped celery
1 cup chopped onion
4 garlic cloves, smashed
½ cup chopped ham or pancetta
1 4 cups dry red wine or 2 cups red wine and 2 cups Brown Beef Stock
1 bay leaf
2 sprigs thyme
2 sprigs parsley
1 tablespoon butter, softened
1 tablespoon all-purpose flour
1 (1 cup Sautéed Mushrooms)
Salt and black pepper to taste
(A dash of red wine vinegar)
(A dash of brandy)

Let's Cook

Step 1.

Melt in a large, wide saucepan over medium heat: 4 tablespoons (½ stick) butter
Step 2.

Add and cook, stirring occasionally, until the vegetables soften, about 10 minutes: 1 cup chopped carrot; 1 cup chopped celery; 1 cup chopped onion; 4 garlic cloves, smashed; ½ cup chopped ham or pancetta
Step 3.

Add, bring to a simmer, and cook for 30 minutes: 4 cups dry red wine or 2 cups red wine and 2 cups Brown Beef Stock; 1 bay leaf; 2 sprigs thyme; 2 sprigs parsley
Step 4.

Strain, discard the solids, and return the liquid to the saucepan. Boil until reduced to 1 cup, about 15 minutes. While the sauce reduces, mash together with a fork until the mixture forms a paste: 1 tablespoon butter, softened; 1 tablespoon all-purpose flour
Step 5.

Whisk the butter-flour mixture into the sauce at the last second, simmer briefly until thickened, and remove from the heat. If desired, stir into the sauce: (1 cup Sautéed Mushrooms)
Step 6.

Season with: Salt and black pepper to taste; (A dash of red wine vinegar); (A dash of brandy)