Sauce Beaujolaise: a classic french recipe with regional flair

What is Sauce Beaujolaise?

Sauce Beaujolaise is a traditional French sauce made using** red wine** from the Beaujolais region, typically a fruity and vibrant Gamay-based wine. This sauce embodies the region's flavors and adds a refined, wine-infused touch to meat dishes, especially beef and poultry.

A brief history of Sauce Beaujolaise

The origins of this sauce are tied to French gastronomy's emphasis on marrying regional wines with local cuisine.

In Beaujolais, this meant using the abundant, bright red wines to create sauces that complement hearty, rustic dishes.
It’s a celebration of terroir, where wine is not just for drinking but also for cooking.

Ingredients for Sauce Beaujolaise (serves 4)

The beauty of sauce Beaujolaise lies in its simplicity.
Here's what you'll need to make a traditional version:

• Beaujolais red wine (250 ml)
• Shallots (2-3, finely chopped)
• Beef or veal stock (200 ml)
• Butter (30 g)
• Flour (1 tbsp, optional for thickening)
• Fresh thyme (1 sprig)
• Bay leaf (1 leaf)
• Salt and pepper to taste

How to prepare Sauce Beaujolaise

Follow these simple steps to create the perfect sauce Beaujolaise:

1. Sauté the shallots

• Heat a small amount of butter in a saucepan.
• Add the finely chopped shallots and cook until they become translucent and soft.

2. Deglaze with Beaujolais wine

• Pour the Beaujolais red wine into the saucepan with the shallots.
• Add the thyme and bay leaf, and simmer until the liquid reduces by half, intensifying its flavors.

3. Add the stock

• Stir in the beef or veal stock and let the mixture simmer again until slightly thickened.
• For a richer texture, whisk in a small amount of flour dissolved in water.

4. Finish with butter

• Remove the thyme and bay leaf.
• Stir in the remaining butter off the heat for a glossy finish.

Pairing Sauce Beaujolaise with dishes

This versatile sauce pairs beautifully with classic French dishes and regional specialties.
Here are some of the best pairings:

Classic pairings

• Beef steaks or roasts: Its acidity cuts through the richness of red meat.
• Roast chicken or duck: Adds depth to poultry dishes.
• Grilled mushrooms or vegetables: Offers a vegetarian twist.

Regional delights

• Saucisson brioché: The buttery brioche encasing the juicy sausage gets an elegant upgrade with the tangy, fruity sauce Beaujolaise. It’s a match that balances richness and acidity.
• Saucisson chaud de Lyon: Serve this warm, tender sausage with a drizzle of sauce Beaujolaise to elevate its rustic charm, making it a centerpiece of any Beaujolais-inspired meal.

These pairings showcase how the culinary heritage of Beaujolais and Lyonnais cuisine harmonize effortlessly, offering a true taste of the terroir.

3 tips for the best Sauce Beaujolaise

1. Use a good-quality Beaujolais wine: The better the wine, the richer the sauce.
2. Don't rush the reduction: Allow time for the flavors to concentrate.
3. Experiment with spices: Add a hint of nutmeg or cloves for a festive touch.