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 Post subject: chicken in a burgundy sauce with mushrooms help
PostPosted: Tue May 21, 2013 5:05 am 

Joined: Thu Apr 11, 2013 8:15 am
Posts: 93
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


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 Post subject: Re: chicken in a burgundy sauce with mushrooms help
PostPosted: Fri May 24, 2013 7:47 am 
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Joined: Wed May 16, 2012 4:42 pm
Posts: 3659
Location: USA... mostly.
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...



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 Post subject: Re: chicken in a burgundy sauce with mushrooms help
PostPosted: Wed Sep 25, 2013 10:24 pm 
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Joined: Wed Sep 18, 2013 11:21 pm
Posts: 636
Location: Minneapolis, MN
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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