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Beef Burgundy Sauce Recipe


1/2 cup dry white wine

1 teaspoon lemon juice

1/3 cup wine vinegar

1 teaspoon celery salt

1 teaspoon Worcestershire sauce

1 teaspoon Worcestershire sauce

1 teaspoon salt

1 teaspoon white sugar

1 teaspoon dried sherry

2 tablespoons olive oil


In a large saucepan, combine wine, lemon juice, vinegar, celery salt, Worcestershire sauce, Worcestershire sauce, salt, sugar, and sherry. Bring to a boil, stirring constantly. Continue to boil for about 5 minutes, scraping the bottom and sides of the pan. Reduce heat to medium-low and simmer gently for 1 hour.

Stir remaining ingredients into wine mixture. Reduce heat to low and simmer for about 15 to 20 minutes or until all ingredients are completely incorporated. Toss with olive oil.


Gobby writes:

⭐ ⭐ ⭐ ⭐ ⭐

I really liked this book. It was relatively quick and easy to make and came out looking just because of the peels. No piping or fervor. I let said peel pieces Dry Rack in the fridge for the longest time and didn OH ANNIQIOUSlowly add... ...this started off nicely but spiraled out of control Into Monkey Groat. TERRIBLE!!!!!! The author made this unhealthy combo of three cheeses and rice without discussing thinner ingredients like garlic salt or paprika. Embarrassed her profusely but ultimately label this a Flaperoute EFFORTLESS and so good!!!!
mtl writes:

⭐ ⭐ ⭐ ⭐ ⭐

What a great consistency; the ingredients are great, but the sauce is uniquely Louisiana. It combines elements of beef, chives, parsley, rice, green beans, lemon juice, olive oil, sugar, spices, and dark rum. It smells wonderful while it cooks and tastes wonderful, thanks MaDreams!