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bourguignonne-sauce recipe

Date:    Tue, 15 Jun 93 09:05:50 PDT
 From:    therese@garnet.berkeley.edu
 From a recent issue of the Vegetarian Times Magazine.
 Sauce Bourguignonne
 1 cup minced onion
 1 cup peeled and diced carrots
 1/2 cup diced celety
 3 cloves garlic, pressed or minced
 3 cups water
 1 Tbs tomato paste
 1 cup dry red wine
 2 Tbs red wine vinegar
 Salt to taste (I never add any)
 1 Tbs 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 Tbs arrowroot powder or cornstarch
 Saute onion, carrots, celery, and garlic in 2 teaspoons of water for 5 
 minutes.  Place in a largish pot along with remaining ingredients except
 the last two.  Bring to a boil, partially cover, and simmer 15-20 minutes,
 until veggies are tender.
 Whisk together cold watner and arrowroot or cornstarch until smooth and
 then slowly pour into the simmering sauce, stirring constantly.  Lower
 the heat and continue stirring as sauce thickens, about 5 minutes.  If 
 necessary, add more cornstarch/arrowroot disolved in water.
 Serve with above croquettes, rice, and steamed veggie for a very low-fat
 French meal!
 kwvegan vegan