Sauce bourguignonne the pan and the red wine is added which is used to dissolve and incorporate the residue from the cooking of the meat. The onions may also be cooked at the same time as the meat. 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
Cocktail sauce Cocktail sauce Cocktail sauce is one of several types of cold or room temperature sauces often served as part of the dish(es) referred to as seafood cocktail or as a condiment with other seafoods. The sauce, and the dish for which it is named, are often credited to British celebrity chef Fanny Cradock, but seafood cocktails predate her 1967 recipe by some years (for example, Constance Spry published a seafood cocktail using Dublin Bay Prawns in 1956). Seafood cocktails originated in the 19th century in the United States, usually made with oyster or shrimp, and seafood with spiced, cold sauces