Sauce Bourguignonne (red Wine~ Tomato & Rosem Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
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,
Salt, to taste
1 tbsp: Chopped fresh rosemary-=OR=-,
1 tsp: -- dried 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,
Directions:
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
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.
"Vegetarian Times", January 1993
Source from luhu.jp
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
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.
"Vegetarian Times", January 1993
Source from luhu.jp