[h1]Cooking Term[/h1]
French Sauce:  Meurette hails from Burgundy and its principal ingredient is red wine from this designation. In Burgundy, red wine 

sauce is called Meurette and is known in the reduction phase of the sauce. Shallots ( a French tiny onion similar to a leek in flavor ) and aromatic herbs are boiled in red wine until reduced often to a syrupy consistency. The addition of bacon or ham or meat stock to counteract the wine´s tannins are employed. The sauce is thickened by a Beurre Maniê which consists of: butter, flour

and whisked into the sauce towards the end of its preparation.