Sauce Bourguignonne (Red Wine~ Tomato & Rosem
Wine Sauces Side dish Vegetables French
Last updated 6/12/2012 1:21:30 AM. Recipe ID 53738. Report a problem with this recipe.
Title: Sauce bourguignonne (red wine~ tomato & rosem
Categories: Side dish, Sauces, Vegetables, French
Yield: 8 Servings
1 c Minced onion
1 c Peeled & diced carrots
1/2 c Diced celery
3 ea Garlic cloves
3 c Water
1 tb Tomato paste
1 c Red wine
2 tb Dry red wine vinegar
Salt, to taste
1 tb Chopped fresh rosemary-=OR=-
1 ts -- dried rosemary)
1/2 ts Dried thyme
1 ts Dried basil
1/2 ts White pepper
1/3 c Cold water
2 tb Arrowroot or cornstarch
Saute onion, carrots, celery & garlic in 2 tsp. water for 5 min.
Place in a heavy 3 quart pot along with remaining ingredients except
1/3 cup water & arrowroot. Bring to a boil, cover partially, and
simmer for 15-20 minutes until vegetables are tender. Whisk together
cold water & arrowroot until smooth & fully dissolved. Slowly pour
into simmering sauce, stirring constantly.
Lower heat & continue stirring as sauce thickens and becomes shiny,
about 5 minutes. If necessary, add more dissolved arrowroot or
cornstarch, a teaspoon at a time, until sauce reaches desired
Variations: Substitute another cup of wine for one of the cups of
water. OR Add 1 cup of sliced sauteed mushrooms to the sauce just
before the arrowroot or cornstarch.
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