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Sauce Bourguignonne (Red Wine, Tomato And Rosem
Yields: 8 serving(s)
Ingredients
- 1 cup(s) minced onion
- 1 cup(s) peeled & diced carrots
- 1/2 cup(s) diced celery
- 3 garlic cloves
- 3 cup(s) water
- 1 tablespoon(s) tomato paste
- 1 cup(s) red wine
- 2 tablespoon(s) dry red wine vinegar
- Salt, to taste
- 1 tablespoon(s) chopped fresh rosemary-=or=-
- 1 teaspoon(s) — dried rosemary)
- 1/2 teaspoon(s) dried thyme
- 1 teaspoon(s) dried basil
- 1/2 teaspoon(s) white pepper
- 1/3 cup(s) cold water
- 2 tablespoon(s) arrowroot or cornstarch
Directions
- Saute onion, carrots, celery & garlic in 2 tsp.
- Water for 5 minutes 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 consistency.
- 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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