Burgundy Sauce - Bénédicta

Burgundy Sauce - Bénédicta

Burgundy Sauce - Bénédicta

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Give your dishes a Burgundian flair with Bénédicta’s Burgundy Sauce!

Burgundy sauce, or “sauce bourguignonne,” is a French sauce with a base of red wine with onions or shallots, a bouquet garni (parsley, thyme and bay leaf), reduced, strained, and mixed with some espagnole sauce (a mother sauce used as a base for other sauces). Just before serving, Burgundy sauce is mounted with butter and seasoned lightly with cayenne pepper. Like all red wine sauces, mushrooms may be added during cooking to enrich the flavor.

Burgundy is a region in the center of France, southeast of Paris, known especially for its red and white wines – Pinot Noir and Chardonnay are the most commonly-grown grapes. Over time, the name “Burgundy” has signified numerous political entities, including kingdoms and duchies spanning territory from the Mediterranean to the Low Countries. Nowadays, Burgundy is one of France's main wine-producing areas. The reputation and quality of the top wines, together with the fact that they are often produced in small quantities, has led to high demand and high prices, with some Burgundies ranking among the most expensive wines in the world. Regarding tourism, interesting sites include the Rock of Solutré, the Hospices de Beaune, the Ducal Palace in Dijon, and many Renaissance and medieval castles. There are also plenty of notable religious monuments: the Cluny monastery, founded in 910, exerted a strong influence in Europe for centuries; the first Cistercian abbey was founded in 1098 in Cîteaux; and the Abbey of Fontenay, a UNESCO World Heritage site, is today the best-preserved Cistercian abbey in Burgundy. The Abbey of Vezelay, also a UNESCO site, is still a starting point for pilgrimages to Santiago de Compostela. While in Burgundy, one eats well: the region is famous for Dijon mustard, Charolais beef, Bresse chicken, the Burgundian dishes coq au vin and beef bourguignon, and époisses cheese. 

Usually, Burgundy sauce is used to accompany meat. In the case of sautéed meat or poultry, it is made directly in the sauté pan in which these items were cooked. The onions or shallots are sautéed in the pan and the red wine is added which is used to dissolve and incorporate the residue from the cooking of the meat. It’s delicious with filet mignon as well. Predictably, the sauce pairs very well with red wines from Burgundy: pick up a bottle of Savigny-lès-Beaune, for example.


  • canola oil
  • tomato puree
  • spirit vinegar
  • water
  • salt
  • egg yolk
  • red wine
  • sugar
  • modified corn starch
  • natural flavoring

Weight: 240 g

Size: 8.8 oz

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