La meurette is nothing more than this classic Burgundian sauce — a slow-reduced red wine sauce also used in the region as a cooking base for fish and certain meats. This sauce is the centerpiece of what is perhaps one of Burgundy’s most beloved traditional starters: eggs poached in red wine sauce.
Ingredients (serves 4)
- 8 fresh eggs
- 1 bottle of Burgundy red wine (or any full-bodied red)
- 200g smoked lardons (bacon pieces)
- 1 onion, sliced
- 2 garlic cloves, minced
- 200g button mushrooms, sliced
- 2 tablespoons butter
- 1 tablespoon flour
- Bouquet garni (thyme, bay leaf, parsley)
- Salt and pepper
- Toasted bread slices, to serve
Instructions
- In a large saucepan, sauté the lardons, onion, and garlic in butter until golden. Add mushrooms and cook for 5 minutes.
- Sprinkle flour over the vegetables and stir to coat. Pour in the red wine and add the bouquet garni. Season with salt and pepper. Simmer on low heat for 20-25 minutes until the sauce thickens and reduces slightly.
- Meanwhile, bring a separate pot of lightly salted water to a gentle simmer. Add a splash of vinegar. Crack each egg into a cup and gently slide into the simmering water. Poach for 3-4 minutes until the white is set but the yolk is still soft.
- Remove the bouquet garni from the sauce. Taste and adjust seasoning.
- To serve, place a toasted bread slice in each bowl, top with a poached egg, and generously ladle the red wine sauce over the top. Serve immediately.
Chef’s tip: Use the best quality red wine you can — since it’s the heart of the sauce, it makes a real difference. A good Burgundy or Côtes du Rhône works beautifully.