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Sauce bourguignonne (French pronunciation: [sos buʁɡiɲɔn]; lit. ' Burgundy sauce ' ) is a French sauce with a base of red wine with onions or shallots, a bouquet garni (parsley, thyme and bay leaf), reduced, strained, and mixed with some espagnole sauce .
White wine sauce has been described as "a classic sauce for fish". [5] It is used for poultry dishes, such as chicken, quail [1] [10] and others. Coq au vin is a French chicken dish that may be prepared using wine sauce prepared from red or white wine. [1] Wine sauce is used in various beef dishes. Swiss steak is sometimes prepared with wine ...
Bordelaise sauce (French pronunciation: [bɔʁdəlɛz]) is a classic French sauce named after the Bordeaux region of France, which is famous for its wine. The sauce is made with dry red wine, bone marrow, butter, shallots and sauce demi-glace. Sauce marchand de vin ("wine-merchant's sauce") is a similar designation. Traditionally, bordelaise ...
Béarnaise – Reduction of chopped shallots, pepper, tarragon and vinegar, with egg yolks and melted butter. [22] Bercy – Chopped shallots, butter and white wine, with either fish stock or meat stock. [22] Béchamel – milk-based sauce, thickened with a white roux. [23] Beurre blanc – Reduction of butter, vinegar, white wine and shallots ...
Burgundy wine (French: Bourgogne or vin de Bourgogne) is made in the Burgundy region of eastern France, [1] in the valleys and slopes west of the Saône, a tributary of the Rhône. The most famous wines produced here, and those commonly referred to as "Burgundies", are dry red wines made from pinot noir grapes and white wines made from ...
10 Burgundy. 11 Rhône-Alpes. 12 Aveyron/Cantal. 13 Toulousain. 14 Languedoc-Roussillon. ... Oeufs en meurette (poached eggs in a red wine and pepper reduction sauce)
In cooking, reduction is the process of thickening and intensifying the flavor of a liquid mixture, such as a soup, sauce, wine or juice, by simmering or boiling. [1] Reduction is performed by simmering or boiling a liquid, such as a stock, fruit or vegetable juice, wine, vinegar or sauce, until the desired concentration is reached by ...
Each Chapitre collects and stores its own wine, with one member assigned to look after the cellar. [ 6 ] The principal annual event of the Confrérie is the tasting of Burgundy wines, called Tastevinage , at the Château du Clos de Vougeot, when wines deemed worthy by a jury of tasters are awarded the accolade of Tasteviné and are permitted to ...