Sauce Bourguignonne (Red Wine, Tomato And Rosemary Sauce)

25.12.2009 | Author: Cook | Posted in Vegetarian
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Sauce Bourguignonne (Red Wine, Tomato And Rosemary Sauce)


Servings: 8
Ingredients: 

  • 1 c  Minced onion
    • 

  • 1 c  Peeled and diced carrots
    • 

  • 1/2 c  Diced celery
    • 

  • 3    Garlic cloves
    • 

  • - pressed or minced
    • 

  • 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 and garlic in 2 tsp. water for 5 min. Place in
a heavy 3-qt. pot along with remaining ingr. except 1/3 cup water and
arrowroot. Bring to a boil, cover partially, and simmer for 15-20 min.,
until veg. are tender. Whisk together cold water and arrowroot until smooth and
fully dissolved. Slowly pour into simmering sauce, stirring constantly.
Lower heat and continue stirring as sauce thickens and becomes shiny, about 5
min. If necessry, 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.

From: the January 1993 issue of Vegetarian Times

FROM: JANICE MESSALI (SWSH14B)

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