Burgundy Sauce

Ingredients

• 1.5 litre excellent red wine
• 5 shallots, thinly sliced
• mushroom peelings
• 80 grammes beurre manié (kneaded butter)
• 150 grammes butter
• cayenne pepper

Instructions

1. Reduce the red wine by half over heat, seasoning it with the thinly sliced shallots and mushroom peelings as it reduces.
2. Pass the sauce through a mousseline (fine sieve or tamis) to strain out solids and achieve a silky texture.
3. Make the liaison (thickening agent) by whisking together the beurre manié (kneaded butter—45 grammes butter worked with 35 grammes flour). Whisk this into the strained sauce off the heat to bind it smoothly.
4. At the moment of service, mount the sauce with 150 grammes of butter, whisking constantly to emulsify and enrich it.
5. Season to taste with a light pinch of cayenne pepper.