A savory sauce can enhance meat dishes

Try This at Home

November 27, 2005

Tom Schwarzweller, chef at Wegmans in Hunt Valley, says this recipe for Bourguignonne Sauce, adapted from one in Wegmans Menu Magazine, Holiday 2005, can be made in about 15 minutes.

Bourguignonne Sauce

Makes 6 servings (Makes 3 cups)

2 tablespoons basting oil

1 package (8 ounces) Baby Bella mushrooms, sliced

1 shallot, peeled and minced

2 peeled garlic cloves, minced

3/4 cup Burgundy red wine

1 package (8 ounces) demi-glace

3/4 cup vegetable stock

6 slices applewood smoked uncured bacon, cooked, rough chopped

salt & pepper

Heat large saute pan on medium-high. Add basting oil and mushrooms; cook, stirring 2-3 minutes until mushrooms are soft. Add shallot and garlic; cook, stirring, 1-2 minutes, until golden brown. Add wine; cook, stirring, until reduced by half, about 8 minutes. Add demi-glace and stock. Reduce heat to low; add bacon and stir until heated through. Season with salt and pepper to taste.

Per serving (1/2 cup): 110 calories, 6 grams carbohydrate, 0 grams fiber,, 4 grams protein, 7 grams fat, 1 gram saturated fat, 5 milligrams cholesterol and 260 milligrams sodium. Nutritional analysis by Wegmans.

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