How to Make Restaurant Quality Burgundy Sauce
This sauce comes from Burgundy, France famous for their incredible red wines made from pinot noir grapes, and white wine from chardonnay.
Many Burgundian wines can be exorbitantly priced. If you’d like to remain traditional without breaking the bank, look for Burgundy simply labeled “Bourgogne.” This is the most basic level Burgundy and more than adequate for cooking.
Typically, I would serve this sauce on a steak but it also goes well with veal or chicken. And some home cooks like to add mushrooms to this sauce. If you want to include sliced mushrooms, saute them right after you saute the shallot in butter.
The key ingredient to this sauce is demi glace, a major component of many classic French sauces. Also, this recipe calls for bouquet garni, a little bundle of herbs, tied together or placed together in in a piece of cheesecloth, used to enhance the flavor of a sauce, soup or stew.
Classic Burgundy Sauce
- Sauté the shallot in butter over medium-high heat until translucent.
- Add the red wine and bouquet garni. Reduce by two-thirds.
- Add the demi-glace and reduce until the sauce is thick enough to coat the back of a spoon.
- Season with salt and pepper.