Sauce Meurette

Sauce Meurette. Découvrez la préparation de la recette "Sauce meurette". Ôtez la couenne du lard. Meurette sauce is popular in Burgundy, where it is served over poached eggs as shown here, but it is a versatile sauce that can also be used over meat or even fish.

Oeufs en meurette : Diet & Délices - Recettes dietétiques (Mary McCormick)

Note de l'auteur : « Cette recette me vient de ma maman, c'est un de mes plats préférés! Heat an unoiled pan over medium heat. Oeufs en meurette are a traditional dish from Burgundian cuisine based on poached eggs and meurette sauce or bourguignon sauce.

Whisk the boiling water vigorously before quickly slipping in the eggs one after the other.

One of its great advantages is that it can be made without broth or stock.

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This sauce is made by sweating aromatic vegetables (mirepoix) with unsmoked cured ham (prosciutto), then moistening with red wine. Avec ses accords de vin rouge, de lardons et sa légère touche de sucre et d'ail, la sauce meurette accompagne traditionnellement des œufs pochés, appelés œufs meurette. For the sauce, put the wine and stock in a large saucepan and bring to a vigorous boil.

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Romeo Watkins

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