Mon May 20, 2013 11:05 pm
I work at a country club in Santa Barbara California with an awesome chef. His father trained in France and he trained under his father and at CIA in new York. The other day I was helping him plate a meal for a party at the club that was simple mashed potatoes asparagus and roasted chicken. Nothing special but the sauce he made was amazing. When I asked what it was he just kinda shrugged and said "just a Burgundy sauce". I'm new to culinary so I'd never heard of it. Now tomorrow my aunt is coming into town from Kauai and I'm cooking for the fam. From what I read online Burgundy sauce is mostly for tenderloin? Kinda confused cause it was awesome on chicken
Fri May 24, 2013 1:47 am
A "Burgundy Sauce" just means the sauce is based on a Burgundy wine reduction. From the description, most likely shallot, thyme, bay, peppercorn, mushroom stem, red burgundy (pinot noir) reduction. Then a roast chicken stock was added & reduced to desired viscosity. Seasoned, strained, reserved. Mushrooms sweat in minced shallot/butter/parsley, brandy flambé, added to sauce. Just a super simple rendition as an example because a "burgundy sauce" is pretty vague...
Wed Sep 25, 2013 4:24 pm
Most of us CIA guys (currently training there) LOVE when people ask us food questions, at least I do, love to share my passion with others.
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