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
Crab in oyster sauce Indonesian cuisine. The most popular crab species used in this recipe is mud crab, though blue crab may also be used. The crabs are cut into pieces and stir-fried shortly in wok on strong fire in cooking oil and water, garlic, ginger, onion and scallion, mixed with oyster sauce, soy sauce, "ang ciu" (Chinese cooking wine) and sugar. Then the sauce is being thickening with corn starch and water mixture. The mild umami (savoury) seafood flavour of oyster sauce tends to enhance the natural flavour of the crab. Crab in oyster sauce Crab in oyster sauce or oyster sauce crab