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Sauce Bourguignonne
(Red Wine, Tomato & Rosemary Sauce)
From: Karen C.
Greenlee
From: the January 1993 issue of Vegetarian Times;
Serving Size: 8
- 1 cMinced onion
- 1 cPeeled & diced carrots
- 1/2c Diced celery
- 3 Garlic cloves - pressed or minced
- 3 c Water
- 1 tb Tomato paste
- 1 c Red wine
- 2 tb Dry red wine vinegar
- Salt -- to taste
- 1 tb Chopped fresh rosemary -- -OR- 1 t-Dried rosemary)
- 1/2ts Dried thyme
- 1 t Dried basil
- 1/2ts White pepper
- 1/3c Cold water
- 2 tb Arrowroot or cornstarch
Saute onion, carrots, celery & garlic in 2 tsp. water for 5 min.
Place in a heavy 3-qt. pot along with remaining ingr. except 1/3 cup
water and arrowroot.
Bring to a boil, cover partially, and simmer for 15-20 min., until
veg. 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 min.
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.
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