Bourguignotte Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce of fried button onions and sliced mushrooms served in a red wine and brown sauce base. The full recipe is presented here and I hope you enjoy this classic British version of: Bourguignotte Sauce.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Bourguignotte sauce is a classic Burgundian sauce traditionally served with egg and fish dishes. In essence it's the mushroom and red wine base for Bourguignonne enriched with brown sauce but minus the meat.
This is a classic recipe for a Victorian version of Bourguignotte Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 60.—BOURGUIGNOTTE SAUCE.
Put into a small stewpan twenty-four fried button onions, twelve mushrooms, twelve small truffles; add a glass of red wine and half a pint of brown sauce; boil together for five minutes, and serve according to directions.
Modern Redaction
Ingredients:
24 button onions, peeled
50g butter
12 mushrooms, sliced
12 small truffles (or use truffle oil to fry the onions), thinly sliced
150ml red wine
400ml brown sauce
Method:
Melt the butter in a pan (or use truffle oil), add the button onions and fry until golden brown all over. Remove with a slotted spoon and transfer to a small pan.
Add the mushrooms, truffles and red wine then bring to a boil and cook for five minutes. Serve hot.
