Bourguignonne Sauce ( Sauce Bourguignonne)

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Ingredients 7 ingredients

Contains GlutenMilkSulphites Read from the ingredients, not verified. Check labels.

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Put a tablespoon butter in a saucepan;
add one and a half cups rich stock, six small shallots or small white onions, one dozen button mushrooms.
When the shallots and mushrooms are cooked thicken the sauce with two tablespoons flour dissolved in half cup water;
add half cup sherry and some thin sliced truffles;
color with kitchen bouquet (and a little beef extract if at hand).
Let the sauce simmer from fifteen to twenty-five minutes;
remove all the scum.
Serve with any kind of meat dish or entree.