Burgundy Sauce
Serves 4
1 ½ cups diced smoke bacon
1 Tbs chopped shallots and garlic
½ Tbs fresh chopped tarragon
2 cups of quartered crimini mushrooms
2 cups of chippolini onions
1 cup of red wine
2 cups of veal or beef stock
1 cup of soft butter
In a pot sauté the bacon until crispy add shallots, garlic, tarragon, and mushrooms sauté for 3 minutes deglaze with red wine. Reduce by half. Add the stock reduce by half. Finish with the butter
Salt and pepper to taste
Voila!
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