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Sauce Bourguignonne (Red Wine, Tomato & Rosemary Sauce) ethnic, sauces, vegan, vegetarian 1 cup minced onion 1 cup peeled & diced carrots 1/2 cup diced celery 3 garlic cloves pressed or minced 3 cup water 1 tablespoon tomato paste 1 cup red wine 2 tablespoon dry red wine vinegar 1 salt; to taste 1 tablespoon chopped fresh rosemary; -or- dried rosemary) 1/2 teaspoon dried thyme 1 teaspoon dried basil 1/2 teaspoon white pepper 1/3 cup cold water 2 tablespoon arrowroot or cornstarch Saute onion, carrots, celery & garlic in 2 tsp. water for 5 min. Place in a heavy 3-qt. pot along with remaining ingr. except 1/3 cup water and arrowroot. Bring to a boil, cover partially, and simmer for 15-20 min., until veg. are tender. Whisk together cold water & arrowroot until smooth & fully dissolved. Slowly pour into simmering sauce, stirring constantly. Lower heat & continue stirring as sauce thickens and becomes shiny, about 5 min. If necessry, add more dissolved arrowroot or cornstarch, a teaspoon at a time, until sauce reaches desired consistency. Variations: Substitute another cup of wine for one of the cups of water. OR Add 1 cup of sliced sauteed mushrooms to the sauce just before the arrowroot or cornstarch. From: the January 1993 issue of Vegetarian Times FROM: JANICE MESSALI (SWSH14B) Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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