Red wine sauce

A doyenne of Burgundian sauces, home of French gastronomy! Originally, this sauce was cooked from the bottom of the beef bourguignon saucepan. I put all my heart into preparing this sauce with pork from Haute-Loire, raised in the open air in our mountains, a few pearl onions and a good Côtes du Rhône which brings all its character!... And here is an original sauce and yet too little known. Suggestions: How to prepare the meurette sauce? Nothing could be simpler, it is already cooked, for you. All you have to do is heat it up in a bain-marie or even in the microwave. The best known is the recipe for poached egg in red wine sauce, coated on toasted toast, then topped with a runny egg yolk. (Purists will taste it with a perfect egg) A few lettuce leaves will make your plate a tasty starter that will earn you the admiration of your guests! This sauce can also be eaten with pasta or served with potatoes and some steamed vegetables.