8 sauces for Bourguignonne

What is Bourguignonne fondue?

Bourguignonne is a typical dish which, despite its French name, comes from Switzerland: small pieces of beef cooked in oil and served with an accompaniment of sauces. Tradition dictates the use of a special pot which transforms into an experience for the diners: placed in the center of the table and heated with alcohol it guarantees the cooking of the meat as the protagonist.

What type of meat is used for bourguignonne?

The cuts of meat for bourguignonne and perfect to combine with this particular cooking method range from lean preparations to others with a little fat, the perfect idea is to choose something marbled to the right degree. Each diner has their own plate on which to place the morsel to be enriched with their favorite sauce.

And it is exactly at this moment that the doubt arises: which sauce to pair with the bourguignonne?

Beef and bourguignonne: Italy teaches

The Italian version of the dish loudly recalls the Swiss origin and at the time often claims some modifications that make the dish closely linked to the territory. Turin and Cuneo are the two Piedmont cities that best interpret the Italian version: the olive or seed oil is peculiar and is added to the sausage and chicken meat which offer a mixed and intense flavor when combined with beef.

The perfect solution? Choose the boiled box (or wait for our surprise): meat ideal for long cooking and perfectly balanced to make the bourguignonne an incredible experience. Furthermore, the perfect pairing with the Italian version requires two typical local sauces: bagnet vert and bagnet ross.

Piedmontese sauces for bourguignonne

It all starts from the inventor's desire to make beef particular and unique, so in addition to the curious cooking he chooses to combine tasty and tasty sauces. The Piedmontese versions become the perfect starting point for various dishes, such as boiled meat or veal with tuna sauce.

Bagnet Verde: green sauce

Better known as green sauce, it requires the presence of parsley, garlic and anchovies. A drizzle of oil to mix everything perfectly and the accompanying sauce is ready. The extra touch? A few dried tomatoes cut into small pieces to add a little crunch to a sauce that is perfect even without it.

Bagnet Ross: red sauce

If in the green version the tomato is an extra touch, in the red version it becomes the protagonist with the pepper. Similar in preparation to the green one, it requires the presence of several ingredients: ripe tomatoes, onion, carrot, garlic, chilli pepper, sugar - to eliminate the acidity of the tomato, black wine vinegar and extra virgin olive oil.

Sauces from around the world for bourguignonne

Piedmont is synonymous with conviviality and union, but the practice of bourguignonne is also known in the East.

Japan chooses to call the practice Shabu Shabu, and although it differs in small details, it becomes a perfect topic of conversation while you wait to savor the beef combined with your favorite sauce.

Bourguignonne and parsley sauce with surprise

Parsley is the ingredient that goes well with - almost - everything. Its cheerful color adds a smiling touch to the dish. The preparation is very simple and uses ingredients capable of surprising and completing the taste of beef or pork:

• 25 g of parsley
• 20 g of pickled capers
• Half a clove of garlic chopped
• 3 tablespoons milk kefir or Greek yogurt
• 2 tablespoons extra virgin olive oil
• 1 pinch of white pepper and oregano

Mix everything and arrange in the first jar!

Bourguignonne and walnut sauce and native flavour

A crunchy touch without overpowering the flavor of the beef or pork? You simply need to complete the bite: the walnuts are the key.

• 30 g of walnuts
• Half a clove of garlic
• 50 g of cooking cream
• 50 g of Greek yogurt
• 10 ml of extra virgin olive oil

Mix everything and arrange in the second jar!

Bourguignonne and ginger sauce and oriental appeal

That acidic touch that has its reason and meets perfectly with 100% Italian beef, beef or chicken.

• 50 g spreadable cheese
• 30 g of Greek yogurt
• Half a teaspoon of fresh ginger
• Half a clove of garlic
• Half a lemon - just the zest

The recipe is very simple and aims to praise the spicy flavor of ginger that meets the "sweetness and softness" of meat just cooked in oil. Mix everything and arrange in the third jar!

Bourguignonne and tuna sauce and simplicity

A great classic, protagonist or rather, co-protagonist of many meat-based recipes, tuna becomes the perfect ally for a fresh, light and classic sauce. A great classic that finds particular and natural ingredients:

• 60 g of natural tuna
• 60 g of spreadable cheese
• 1 tablespoon mayonnaise
• 15 g of mustard

Mix everything and arrange in the fourth jar!

Bourguignonne and curious avocado sauce

A sauce you don't expect. For some time now, avocado has become an integral part of many recipes from the Bel Paese, on the one hand it replaces butter, on the other it becomes a perfect ally for creating a dish with a creamy and rich consistency.

• 50 g of avocado
• 50 g of ricotta
• 30 g of red pepper
• 30 g of green olives
• 15 g of onion

Mix everything and arrange in the fifth jar!

Bourguignonne and brandy sauce

The most curious and particular sauce that aims to represent the true added value of the whole experience.

• 50 g of whipping cream
• 1 tablespoon mayonnaise
• 30 g of ketchup
• 1 teaspoon brandy

Mix everything and arrange in the sixth jar!

Beef, bourguignon, what next?

The last step is to create a composition on the table. Place the tool dedicated to cooking the bourguignon in the center and the various sauces on the side. If you want, you can add the names and ingredients, or make the experience more curious and fun and ask those participating to guess what is there and where. .

In short, imagination once again reigns supreme, you just need to dare something special to satisfy the need for a typical, traditional and at the same time over the top dish. Our online butcher's shop is the perfect starting point for creating the dish, then you need to finish everything off in style and perhaps propose something equally special taking inspiration from the Carne online Genuina recipes. The raw material is abundant, you need to work hard and try to make the experience unique!