Burgundy sauce

65.5

Ratings: 65.5/10 from 4 users

Sauce for beef or veal

Created: 2009-06-06 16:52:56

Ingredients

some Pepper
some Salt
some Worcestershiresauce
30 g Butter
2 piece Shallots
3/4 cup Red wine
2 cup Gravy
1 tsp chopped parsley

Directions

Boil small chopped shallots with the redwine and reduce a bit
add gravy and let it cook
pass it through a strainer
Add salt and pepper
beat the butter until fluffy, mix with parsley and worcestershire sauce and add to the sauce just before its served