Burgundy sauce

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Definition

Noun: A rich, savory sauce made by simmering and reducing red wine (traditionally Burgundy wine) with aromatics such as onions, parsley, and thyme, finished with butter to create a smooth, glossy texture. It is typically served with red meats like beef or game.

Usage

This term is used specifically in culinary contexts to describe a classic French-style sauce. * The chef prepared a filet mignon with a classic burgundy sauce. * For the recipe, you must reduce the burgundy sauce until it coats the back of a spoon.

Advanced Usage
  • As a defining element: The sauce can be used to define a dish, e.g., "beef in " (similar to the concept of "Boeuf Bourguignon," though that is a specific stew and not simply meat with the sauce).
  • Variations: While the core definition involves red wine, onions, parsley, thyme, and butter, some recipes may include other aromatics like garlic, shallots, or bay leaf. The specific type of red wine can also vary, though wines from the Burgundy region (like Pinot Noir) are traditional.
Variants and Related Words
  • Sauce Bourguignonne: This is the French term for .
  • Red wine sauce: A more general term that may be used interchangeably, though a classic has a specific, traditional preparation.
  • Boeuf Bourguignon: A famous French beef stew braised in red wine, which shares a similar flavor profile but is a distinct dish, not a sauce.
Synonyms
  • Red wine reduction sauce
  • Sauce Bourguignonne
Related Phrases
  • To reduce a burgundy sauce: The key cooking technique for this sauce, involving simmering to concentrate flavor and thicken.
  • Finished with butter: A common final step (monter au beurre) to enrich and emulsify the sauce.
Noun
  1. reduced red wine with onions and parsley and thyme and butter

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