Sauce Bourguignonne

Preparation

1. Prepare and clean the ingredients
2. Peel and mince the shallot
3. Crush the garlic clove
4. Cut the mushrooms in quarters

<liBrown the shallot, the garlic, the mushrooms and the red wine - Season

5. Bring to a boil
6. Lower the heat and reduce the preparation
7. Add the veal stock, the sauces & binding agents, then boil again
8. Reduce the sauce to obtain a creamy texture
9. Filter the Preparation
10. Keep at +3°C