• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Sauce Bourguignonne (Red Wine, Tomato and Rosem

  • Recipe Submitted by on

Category: French, Side Dishes, Vegetables, Sauces

 Ingredients List

  • 1 c Minced onion
  • 1 c Peeled & diced carrots
  • 1/2 c Diced celery
  • 3 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

 Directions

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 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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