Boil red wine with chopped parsley stems, thyme, shallots, bay spice and cleaned mushrooms cut into flakes for 10 minutes.
Strain through a sieve.
Knead the butter (1) with the flour. Stir into the sauce, cook well. Whisk in remaining butter, season to taste.
Burgundy sauce is served with boiled ham or possibly raw beef tongue.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.
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