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
Au jus stock to a concentrated form, (also known as "Glace de Viande") to accompany a meat dish. It is typically served with the French dip sandwich. "Jus" can also be made by extracting the juice from the original meat and combining it with another liquid e.g. red wine (thus forming a red wine "jus"). A powdered product described as "jus" is also sold, and is rubbed into the meat before cooking or added afterwards. Powdered forms generally use a combination of salt, dried onion, and sometimes sugar as primary flavoring agents. In the United States, the phrase "au jus" is often