Sauce bourguignonne (red wine, tomato & rosemary sauce)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Minced onion |
| 1 | cup | Peeled & diced carrots |
| ½ | cup | Diced celery |
| 3 | Garlic cloves pressed or minced | |
| 3 | cups | Water |
| 1 | tablespoon | Tomato paste |
| 1 | cup | Red wine |
| 2 | tablespoons | Dry red wine vinegar |
| Salt; to taste | ||
| 1 | tablespoon | Chopped fresh rosemary; -OR- Dried rosemary) |
| ½ | teaspoon | Dried thyme |
| 1 | teaspoon | Dried basil |
| ½ | teaspoon | White pepper |
| ⅓ | cup | Cold water |
| 2 | tablespoons | Arrowroot or cornstarch |
Directions
Saute onion, carrots, celery & garlic in 2 tsp. water for 5 min.
Place in a heavy 3-qt. pot along with remaining ingr. except ⅓ 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 necessry, 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.
From: the January 1993 issue of Vegetarian Times FROM: JANICE MESSALI (SWSH14B)