Sauce Bourguignonne (Red Wine Tomato & Rosem Recipe
1 cup minced onion
1 cup peeled & diced carrots
1/2 cup diced celery
3 each garlic cloves
3 cup water
1 tbsp tomato paste
1 cup red wine
2 tbsp dry red wine vinegar
1 salt, to taste
1 tbsp chopped fresh rosemary-=or=- - drie, d rosemary)
1/2 tsp dried thyme
1 tsp dried basil
1/2 tsp white pepper
1/3 cup cold water
2 tbsp arrowroot or cornstarch
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
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.
"Vegetarian Times", January 1993
to Vegetable Recipes
Food Tips of the Week
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