Dish

Sauce Bourguignonne

Burgundy sauce

Sauce Bourguignonne is a versatile sauce that can be used as a topping for grilled meats or vegetables, or as a sauce for pasta dishes. It is typically made by reducing red wine with shallots and then whisking in butter until the sauce is thick and glossy. Sauce Bourguignonne is a staple in French cuisine and is often served alongside beef dishes such as filet mignon or steak frites.

European cuisine› Western European cuisine› French cuisine

Sauce

Origins and history

Sauce Bourguignonne originated in the Burgundy region of France and is named after the region's famous red wine. It is now a classic French sauce and is often served at fine dining restaurants.

Dietary considerations

Sauce Bourguignonne is not suitable for those with dairy allergies as it contains butter. It is also high in fat and should be consumed in moderation by those on a low-fat diet.

Variations

There are many variations of Sauce Bourguignonne, with some recipes calling for the addition of ingredients such as mushrooms or bacon for a different flavor profile. Some versions also use different types of red wine for varying levels of richness.

Presentation and garnishing

Sauce Bourguignonne can be presented in a small dish or bowl alongside the main dish. It can be garnished with chopped parsley or a sprinkle of black pepper for added flavor and color.

Tips & Tricks

When making Sauce Bourguignonne, be sure to whisk in the butter slowly to prevent the sauce from breaking. Store Sauce Bourguignonne in an airtight container in the refrigerator for up to 1 week.

Side-dishes

Sauce Bourguignonne pairs well with grilled meats such as beef or lamb, as well as roasted vegetables or potatoes. It can also be used as a sauce for pasta dishes such as spaghetti or fettuccine.

Drink pairings

Sauce Bourguignonne pairs well with full-bodied red wines such as Pinot Noir or Cabernet Sauvignon. It can also be used in cocktails for a rich, velvety texture.