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
Oyster sauce of MSG and non-MSG variants is similar as oyster sauce naturally contains large amounts of glutamate. In 19th century French and English cooking, "oyster sauce" referred to a variant of sauce blanche flavoured with oysters, using a base of milk and melted butter rather than purely reducing the oysters by cooking. The white sauce version was moistened with cream, whereas in brown oyster sauce, the cream was replaced with gravy. Common recipes using the sauce included "Steak and oyster sauce", documented as early as 1806, and "Cod and oyster sauce". This sauce was still being eaten in Australia in the