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Gunnar and Raven's Burgundy Sauce
May 22, 2018

5.22.18 Instead of burgundy, I used a red wine blend which was already open. The sauce thickened very quickly but I knew the alcohol needed to cook off, so I thinned out with a bit more beef broth and red wine. I tasted and added a little more basil, oregano, and a shake of garlic powder (personal taste preference). Didn’t care much for the reddish color of this sauce, so I did add some Kitchen Bouquet® to give it a little more eye appeal. Nice rich sauce with a deep wine flavor and so very easy to make. Nothing fancy today, this was served over a grilled ground beef patty, with mashed potatoes, carrots in dill butter, and some balsamic strawberries over egg custard for dessert.

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