Sauce bourguignonne Sauce bourguignonne Sauce bourguignonne , Bourguignonne sauce, 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. Just before serving it is mounted with butter and seasoned lightly with cayenne pepper. Like all red wine sauces, it may have some mushrooms added during cooking to enrich the flavour. When the sauce is used to accompany 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
Chaudfroid sauce Louis-Alexandre Berthier (20 November 1753 – 1 June 1815) of France, during Berthier's time under Napoleon. Chaudfroid sauce is a culinary sauce or gravy that can be prepared as a meat-based sauce by boiling the carcasses or bones of game meats or other meats such as poultry with herbs and spices. Vegetables such as onion and carrot have also been used. After cooking, the reduced sauce mixture is strained and gelatin is then added to provide viscosity. Chaudfroid sauce is used for several meats and meat-based dishes that are served cold, including meats such as fish, poultry, rabbit, venison, partridge,